Refried Beans
Save yourself some trouble and double this recipe! Then freeze portions for later use. Eat with chips, salsa, coriander, rice, tortillas, sauted veg, salad, avocado or all of the above!
- 250 g black beans or 2 tins
- 1 medium onion chopped
- Chipotle chilli 1/4 tsp chopped, or more to taste!
- 1/2 tsp ground cumin
- Sunflower oil
- 1 stock cube
- Salt & pepper
If using dried beans, ideally soak beans the night before if possible. Rinse well, add enough water to cover them, and stock cube, and cook until soft. Do not drain the water from the cooked beans, just cook until it’s most evaporated.
If you use tinned beans, simmer with stock cube for a few minutes, until water mostly evaporated.
Saute onion in oil over medium heat. Once soft, add chipotle and cumin for a couple minutes. Take care not to burn.
Add cooked onions to the beans, black pepper and a pinch of salt. Mash or blend to desired consistency.
Add to oiled non-stick pan and cook over low heat until colour changes from dark grey to black and the water evaporates.