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Refried Beans (frijoles refritos)

So quick and easy to make at home when you start with tinned beans, in this tasty version inspired by the traditional Mexican and Tex-Mex dish of mashed beans, there's loads of spicy favour plus freshness from coriander leaf and lime juice. For a milder flavour, half the amounts of spices and herbs.

Great for filling burritos, enchiladas, and quesadillas, or simply topping with cheese, heat until bubbling and dip into with tortilla chips, bread, or veggie sticks.

It's recommended you read the accompanying blog post before starting the recipe.

Course Breakfast, Main Course, Side Dish, Starter, Lunch
Cuisine Mexican, Tex-Mex, Mexican inspired, Tex-Mex inspired
Keyword pulses, easy
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 - 6
Author Moorlands Eater

Ingredients

  • 2 tbsp olive oil (or other oil/fat: lard is traditional)
  • 1 med - large onion (skinned and finely chopped)
  • salt and black pepper
  • 6 - 8 large - medium cloves garlic (skinned and finely chopped)
  • 2 rounded tsp ground cumin
  • 2 rounded tsp smoked paprika (can be replaced with regular paprika)
  • 2 tsp dried oregano
  • ½ - 2 tsp hot or mild chilli flakes or powder (can be replaced with chopped fresh chilli to taste: add at same time as the garlic)
  • 440 - 500 g cooked beans e.g. pinto, borlotti, kidney, black (approx. 2 standard tins after draining)
  • 250 - 350 ml stock, water, or bean cooking liquor
  • 2 heaped tbsp coriander leaf (roughly chopped)
  • ½ - 1 lime (juice only)

Instructions

  1. Put the oil in a frying pan over medium heat.

    When hot, put in the chopped onion with a pinch of salt and a generous grind of black pepper.

    Cook, stirring often, until the onion is starting to soften and colour (8 - 10 min): add the garlic for the final 2 - 3 min.

  2. Stir in the cumin, paprika, oregano, chilli, another grind of black pepper, and cook for a further minute, stirring constantly to prevent sticking.

    Add the drained beans and fry, stirring around, for a minute or so.

  3. Stir in approximately 250 ml of your chosen liquid, turn up the heat and bring to a simmer.

    Turn the heat down to medium-low and simmer gently until the onion is soft and the beans have a small amount of liquid cloaking them (8 - 10 min.).

    Tip: these amounts of liquid make dryish refried beans. For a looser consistency, add more stock or water.

  4. Take the saucepan off the heat and use a fork or potato masher to break the beans down into a chunky puree (or mash further if you prefer a smoother consistency).

    Put back on medium-low and fry for another couple of minutes, stirring all the time. If the mixture is dryer than you'd like, add more stock or water.

  5. Taste and add more seasoning or spice if liked. Tip: to round out the spices you can add a small pinch of sugar.

    Take off the heat, stir in the chopped coriander and squeeze in lime juice to taste.

  6. Can be kept covered in the fridge for at least 3 days or frozen.

    Reheat gently in a saucepan or microwave.

    To improve the flavour of defrosted refried beans, add more coriander and lime juice after reheating.