Zero-Waste Refried Beans

Beans are a common dinner food that serves as a great side dish

to most meals. Many find them to also be a cheap and convenient

food found in the can aisle. But the amount of cans people go

through contributes to the harm on the environment.

This zero-waste version of refried beans is a great substitute

to the typical canned type. When shopping responsibly, it can

be just as affordable. Spices and beans can be bought in

bulk bins that helps eliminate the need for wasteful wrappers.

Ingredients:

2 cups dry pinto beans (about a pound)

1/4 cup vegan butter **

2 cloves garlic

1 cup chopped tomatoes

2 tsp cumin

1/2 tsp chili powder

1 tsp salt and pepper

Instructions:

1. Soak the beans in water overnight.

2. Cook beans on the stove top for one to two hours until the

skins begin to fall off.

3. Drain the cooked beans.

4. Mash the beans and tomatoes in the pot over medium heat.

5. Add the spices and water as needed to thin it.

6. Continue to heat, stir, and mash until the beans begin to bubble.

** link to make your own vegan butter:

https://nutritionrefined.com/vegan-butter/

Zero-Waste Bread

As mentioned on the previous post, zero-waste cooking and baking
has become increasingly popular and resulted in delicious recipes
that are also eco-friendly.

This bread recipe is a healthy staple that goes well with so many
things. In order to make the bread zero-waste, I bought the dry
ingredients in bulk bins which I transferred to my own containers.

Ingredients:

3 1/4 cups whole wheat bread flour

2 1/2 cups white flour

2 tsp active dry yeast

1 tbsp salt

2 3/4 cups warm water

Instructions:

1) Mix together the dry ingredients.

2) Slowly mix in the water.

3) Knead the dough on a floured surface until it is lightly bouncy.

4) Let the ball rise in a covered bowl for one hour.

5) Divide the dough into two pans. Dust them with flour and
make diagonal cuts on the top. Let rise for one hour.

6) Bake at 475 F for 30 minutes.