refried beans

Fancy a Mexican? I do… this recipe is really easy and delicious and perfect as a TV snack or a starter. I even like to serve it on tiny tortillas as a canapé. I like to serve refried beans (or Mexican hummus as I like to call it) on corn tortillas, or tacos with salad, but it also goes with anything you fancy…avocados, roasted veg, 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.
In the pictures I serve the refried beans spread on crispy fried corn tortillas, I found gluten free white corn tortillas in my local supermarket and I love them, and crunchy sweet picked red cabbage (you can find the recipe on my blog), avocado slices, garlicky coconut yogurt, drops of Sriracha, leaves of fresh coriander and then finish them off with big squeezes of fresh lime.


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