Month: May 2020

Beans are amazing and versatile. I always have 3 or 4 different kinds of dried beans. I was building a little stockpile pre-Brexit and so rolled into Corona quarantine with about 5 kilos of dried beans and lentils. The challenge – make them into great food for the Davinator (not a problem for the ultimate omnivore), my son and his university roommate (our lockdown crew).

Homemade refried beans is a great response to this challenge.

Refried beans are healthier and easier than you think. The recipe is very flexible – you can use almost any kind of canned or dried beans you have available. Black beans, white beans, pinto beans, black eyed peas. I was eying up a can of chick peas the other day – but those are better used in hummus.

The amount of spice is up to you – some like it hot, some like it garlicky, some like it with the flavour of beans shining through. The vegan version is, if anything, better than the standard version. Or you can go full on old school decadent carnivore and start with lard or beef dripping.

Refrieds are NOT fried twice. It’s a corruption of frijoles refritos or ‘well fried’. Not deep fried, not soaked in lard, just fried well.

Refried beans are great in Tex-Mex food; fajitas, burritos, quesadillas, tacos, dip, nachos – the list goes on and on. Kids like beans if they are well cooked and will pretty much eat anything you wrap up in a flour tortilla. Also, refrieds are an essential component of the highest form of Tex-Mex food – huevos rancheros. Food of the gods.

My son and his roommate brought a can of refried beans when they came home for lockdown. I said ‘I’m going to show you what that should taste like’. Made them this recipe, took a dish into their study room with a few corn chips. They took one tentative taste (to be polite) and then dived in and gobbled the rest up. They are converts.

The convenience of a can of refried beans is not to be sneered at but make these at least once so you know what they should taste like. I made extra and froze portions for future use.

And just in time for Cinco de Maya – here’s the recipe.

Recipe

Ingredients

• 30 grams (2 tablespoons) of butter or neutral oil, divided (vegan substitutions)
• 1 small white onion, peeled and diced small
• 4 cloves garlic, minced
• 2 x 425 gram cans of beans (2 x 15 ounce cans) or 200 grams (1 cup) of dried beans, cooked as described below
• 120 mls (1/2 cup) vegetable stock
• 1 teaspoon chili powder (decide how spicy you want your beans to be and consider hot or chipotle chili powder)
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 tablespoon freshly-squeezed lime juice
• fine sea salt and freshly-cracked black pepper
• optional garnishes: finely-chopped fresh cilantro, crumbled or shredded cheese, diced tomato, and/or sliced jalapeño

Instructions

1. Heat half the butter (or oil) in a large deep frying pan until melted.  Add the onion and cook for 5 minutes, stirring occasionally, until softened.  Add the garlic and repeat for 1-2 more minutes, until cooked and fragrant.
2. Add in the canned or cooked beans, veggie stock, chili powder, cumin and oregano, and stir to combine.  Continue cooking until the mixture reaches a simmer.
3. Take the pan off the heat.  Use a potato masher or a wooden spoon to mash the beans to your desired consistency.  If you like them super-smooth, you can purée them with a stick blender or in your food processor. I don’t recommend the food processor – pureed beans are a b*****d to clean up.
4. Stir in the remaining butter until well-combined.  Taste and season the beans with lime juice, salt and pepper, to taste.
5. Serve warm, topped with any garnishes you might like.

Thank you for reading the blog, commenting, cooking, subscribing and sharing. Keep healthy and safe.

Instructions for cooking dried beans: this is my go to website for working with dried beans. It takes a little more time but is even cheaper than using canned beans. Enjoy.