All Posts, Bean-Free, Grain-Free, Radical Fat-Free

Bean-Free “Refried Beans”

So, there I was, missing my refried beans like crazy, thinking of ways to create something with that same comforting taste without undoing all the healing progress I’d made. At the time, I was focused on healing chronic bloat and had decided to temporarily cut out legumes since they’d aggravate my tummy issues.

One day, while rummaging through my pantry, I had a lightbulb moment. “What if I could make a bean-like dish with something totally different?” – Chestnuts has entered the chat.

I got to work, blending roasted chestnuts with steamed potatoes and spices like cumin and chili powder. I had a good feeling about this combination, and when I tasted it, I was over the moon. “Beans, is that really you?” I thought, hardly believing how close it tasted to the real thing.

Finally, a recipe that gave me all the bean vibes without the tummy woes. Please give this recipe a try and let me know what you think—does it taste like refried beans to you?

For more information on the healing bloat checkout the Medical Medium blog: https://www.medicalmedium.com/blog/healing-bloating

Ingredients:

2 cups russet potatoes, peeled and diced
1 cup whole, peeled and roasted chestnuts (see note)
1 1/2 tsp cumin
1 1/2 tsp chili powder
3 garlic cloves
1 red bell pepper
1 jalapeño (optional)
1/2-1 tsp sea salt to taste

Note: I use pre-packaged, peeled and roasted chestnuts for convenience.

Instructions:

To steam your potatoes, begin by adding approximately one inch of water to a pot and place a steamer basket inside. Add the diced potatoes to the basket, cover the pot, and steam them for 15-20 minutes on medium heat. You will know they’re ready when they can be easily pierced with a fork.
Preheat the oven to 400°F (200°C). If you’re using an air fryer, preheating is not necessary. Arrange the red bell pepper and optional jalapeño on a baking sheet lined with parchment paper. Roast in the oven for 35-45 minutes, or if using an air fryer, for 15-20 minutes. They’re ready when the skins are withered and lightly charred.
Place the roasted peppers and all remaining ingredients into a blender. Blend for about 30 seconds, being careful not to over-blend. Over-blending can cause the mixture to turn sticky. Stop blending once the mixture reaches a bean dip-like consistency, then serve.

Serves 3

Instagram Video