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Refried Beans with Hot Mexi-Slaw

Disclaimer: As you can see there are three separate paragraphs below. None of them compliment each other. It's random ramblings with only one similar thread: there on the same blog post.

Look, it's not the healthiest dish I've ever made, but best believe it could be a whole lot worse. These two guys go together quite nicely in a burrito, a romaine lettuce leaf, a taco shell, or just on a plate. Either way the goodness is undeniable.

I've mentioned on many occasions that it would have to be a special one for me to get down on some frozen, overly processed, vegan substitutes, but I'm sure this would be great with some sour supreme and some daiya cheese. Or maybe even some of those boca crumbles.

I've also mentioned on an occasion or two that BandMan gets what BandMan wants. Tonight he wanted refried beans. I may have never mentioned before that BandMan is baker; so I traded refried beans for some gooey vegan chocolatey goodness tonight. Correction: I traded up.

Refried Beans:

3 c cooked pinto beans
1 tbsp liquid smoke
olive oil
3 garlic cloves, minced
red pepper flakes, to taste
1 tsp cumin

1 tsp coriander
salt, to taste
1/4 c salsa

Hot Mexi-Slaw:

olive oil
1 onion, chopped
2 garlic cloves, minced

1 carrot, chopped
1/2 a large daikon radish, chopped
1/2 c mushrooms, sliced
3 mini sweet peppers, chopped
1/4 large cabbage head, shredded
2 tsp cajun seasoning
salt, to taste
  1. Combine all the ingredients for the mexi-slaw in to a pretty large frying pan. Put a lid on it and let simmer while you do everything else.
  2. Combine the beans and liquid smoke in your food processor and jishhh that shit until it makes a smooth paste.
    Get your oil warm and toss in the garlic, red pepper flakes, cumin, coriander, and salt.
    It's gonna start making your mouth water after about 5 minutes or so; that's when you'll add in that bean paste.
  3. When the mexi-slaw is tender, stuff yo face. 


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