Sunday, 12 June 2016

Refried Beans

2 cans borlotti beans, drained (reserve some of the liquid)
1 onion, finely chopped 
1 small green chilli (or to taste) very finely chopped 
2 cloves garlic, minced
1 tsp ground cumin 
1 tsp ground coriander 
1 bay leaf 
Good glug of olive oil 
Salt and pepper 

1. Fry the onion, garlic, chilli and spices gently in plenty of olive oil until softened and just starting to brown.
2. Add the beans to the pan and heat gently with the onion mixture until combined, smooshing the beans with the wooden spoon so they start to break up. Add the bay leaf and heat gently for 2 or 3 minutes, until the mixture is hot. Add some bean liquid if it looks too dry. (Some people like their Refried beans puréed, but I prefer them only slightly broken up, with some whole beans left in the mixture; if you want them smooth, blast them in a food processor or with a hand blender.)
3. Taste and season with plenty of salt and pepper.
4. Serve with soft tortillas, grated cheese, lettuce, sour cream or whatever other Mexican style accompaniments you like.