refried beans

Fancy a Mexican? I do… this recipe is really easy and delicious. I like to serve refried beans (or Mexican hummus as I like to call it) on corn tortillas with salad, but it also goes with avocados, roast veggies, salsa, lettuce, sour cream, a squeeze of lime, cheddar or jalapeño peppers. You can pick n mix.
Perfect with a margarita or two.

200g dried Pinto beans
2 sprigs of oregano
1 medium onion… half finely chopped, the other half left whole
2 garlic minced cloves
2 tablespoons olive oil
salt and pepper to taste


Soak the beans overnight or all day in the fridge in plenty of water. Then put the beans in a largish heavy pot with more water, about two inches above the beans, add the oregano and the half onion.
Bring to the boil, then turn down to a gentle simmer and cover with a lid. Cook for one hour or till soft.
Drain beans reserving a cup of the liquid.
Fry the onion and garlic in a large heavy frying pan, when starting to go golden, about five minutes, tip in the beans and cook gently for a couple of minutes.
Add the cup of bean cooking liquid and mash with a potato masher (or I use a stick blender) until smooth. Season with salt and pepper.
I serve them spread on crispy fried corn tortillas then sprinkled with my winter slaw and lots of fresh chopped coriander, a few chopped jalapeño peppers, some crumbled feta and I finish them with a squeeze of fresh lime.
Arriba as Speedy Gonzales used to say.


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