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Ingredients

Method

  • STEP 1

    Lightly 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 2

    Heat 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.

What are refried beans?

This traditional Mexican dish consists of beans which are boiled and then mashed, before being fried (or sometimes baked). Translating from the Spanish 'frijoles refritos', which means 'well fried', the beans are actually only fried once despite their name.

What are refried beans usually made of?

Refried beans vary according to regional cuisine. In northern Mexican and Tex-Mex cuisine, they are normally made using pinto beans. However in other parts of Mexico and Latin America, these could be black beans, kidney beans or Peruano beans. These can either be canned or dried.

Goes well with

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