Updated: May 19
Tasty pressure cooked, delectinized refried black beans are olive-oil rich and packed with nutrients that promote longevity. See how to make this easy dish.
LFG refried black beans taste every bit as good as the ones you get from your favorite Mexican restaurant. But mine are made in the pressure cooker with extra virgin olive oil. No bad fats, and no lectins. Just the authentic taste you love.
So many people on the Plant Paradox plan interpret Dr. Gundry's opinion on legumes to mean NO BEANS EVER! But that's simply not true. Dr. Gundry has always maintained that beans are heatlhy as long as they're prepared right. That means you have to soak and pressure cook them, or ferment them, to eliminate the lectins.
If you don't have a pressure cooker, here's one with all the bells and whistles on Amazon for a great price. They pay me a tiny commission if you buy this one. But certainly, shop around for one you like.
I waited until Phase 3 to reintroduce legumes. And now I eat them every day.
You can buy organic black beans in the can almost anywhere. If you can find Eden brand, even better! They soak and pressure cook their beans. So using canned black beans from Eden will make your life easier. Buy a 6-pack so you have them on hand because you're going to want to eat these refried beans again and again.
Now, let's talk about longevity. Did you know that beans are a common food among the world's people living in Blue Zones. In these areas, living past 100 is perfectly normal. Legumes are definitely rich in fiber and antioxidants. These are two things that can't hurt when you're trying to live longer. And the darker the better because the darker the beans, the higher the antioxidants. So eat pressure cooked beans every day fo long life.
Okay, let's cook!
LFG Refried Black Beans
1 15 oz Can Organic Black Beans
1/4 Cup Olive Oil
1/2 t Salt
1/4 Cup Onion (diced)
1 Clove Garlic (minced)
10-20 Shakes Chipotle Tabasco
Finely Grated Parmigiano-Reggiano
Step 1: Pressure Cook Beans
Into the vessel of a pressure cooker, dump olive oil and canned beans with all the juice. Add diced onions, garlic, and salt. Cover, seal and pressure cook on medium for 10 minutes. Press cancel.
Step 2: Fry the Beans
Vent to release pressure, and remove lid. Press the sauté button and bring beans to a boil. It will take only a few seconds because the beans are already very hot. Add the Tabasco to taste. Stirring occasionally to prevent the beans from sticking to the bottom, allow the beans to simmer for five minutes to reduce liquid.
Step 3: Plate and Garnish
Spoon the refried beans onto a plate. Grate cheese on top and garnish with fresh cilantro microgreens. I have these in my garden all summer because I reseed them each week. But these are readily available in health food stores.
Pair with barrel-aged tequila anejo. ENJOY!