Refried beans may not look pretty, but they are tasty, filling, quick, and cheap.
Serves 4 as a side or filler
2 cans pinto or black beans
1 onion, peeled and finely diced
1 large garlic clove, peeled and finely chopped
1 tsp ground cumin
1 tsp smoked paprika
2 tbsp olive oil
Salt to taste
Lime or lemon wedges to serve
Drain the beans, reserving the liquid.
Heat the oil in a large frying pan and fry the onion gently until translucent (about 5 minutes). Add the garlic and cumin and stir around until you can smell them. Add the rest of the ingredients, and roughly mash the beans with a potato masher. Turn the heat up to medium to fry the beans and heat through.
Stir the beans from time to time. If they start to stick before heated through add a little of the cooking liquid. You will end up with a stiff brown (tasty) paste.
Serve as a part of the filing for fajitas or burritos, or with a fried egg on top as a Mexican breakfast. I have been know to add vegetable stock to leftovers to make a soup!
No comments:
Post a Comment