Try this recipe for homemade refried beans. They work equally well as a party dip served with nachos, or as an accompaniment to a larger Tex-Mex-style meal.
Prep:15 mins
Serves 4 as a topping or 2 as side
400g can black, pinto or kidney beans1 tbsp sunflower oil1 onion, finely chopped2 garlic cloves, finely chopped1 green chilli, chopped (optional) 1 tsp cumin seeds½ tsp dried oregano½ tsp smoked paprikachopped coriander, to serve (optional)
STEP 1Lightly drain the beans, reserving the juice from the tin, but do not rinse (you want the beans in about half the liquid from the can). Depending on the texture you prefer, either mash them roughly in a bowl or blitz them using a blender until smooth. Set aside.STEP 2Heat the oil in a large frying pan or casserole and cook the onions for 8-10 mins until soft and golden. Scatter in the garlic, chilli and cumin seeds, and sizzle everything for 2 mins more. Tip in the beans, oregano, paprika and a pinch of salt. Cook everything together for 5 mins until the beans have heated through adding more reserved bean juice if it’s too thick. Serve straightaway with a sprinkling of coriander, if you like, or leave to cool and keep chilled. Will keep chilled for up to three days or frozen for a month. Reheat with a splash of water mixed in.
