Refried beans

Refried beans

By
From
Cantina
Serves
4-6
Photographer
Chris Middleton

It seems that refried beans, or frijoles, are served with almost every dish in Mexico, and why not? They are so delicious and comforting but not the most attractive of purées to plate, but I guarantee every scrap will be mopped up and adored. If you’re lucky enough to have an avocado tree, you can use the avocado leaf to flavour the beans. Simply cut the leaf into small pieces and fry it for 2 minutes in a little olive oil until translucent. Add it to the pan with the beans and water for a subtle and authentic aniseed note.

Ingredients

Quantity Ingredient
100g dried borlotti beans, soaked overnight in cold water
1 large handful oregano leaves
3 garlic cloves, 1 whole, 2 of them thinly sliced
1/2 teaspoon bicarbonate of soda
80ml extra-virgin olive oil
1 avocado leaf, (optional)
or 1 star anise, (optional)
1 red onion, finely chopped
1 jalapeno, thinly sliced
sea salt, to taste

Method

  1. Drain the beans and place them in a medium saucepan with half the oregano, the whole garlic clove and the bicarbonate of soda. Heat 1 tablespoon of the oil in a large frying pan and fry the avocado leaf or star anise, if using, until fragrant, and add it to the beans. Cover with 4 times the quantity of water and bring to the boil. Reduce the heat and simmer for 40 minutes, or until tender. Drain the beans, reserving any cooking liquid. Discard the garlic clove and avocado leaf or star anise.
  2. Heat 2 tablespoons of the oil in the frying pan over low heat. Cook the sliced garlic, onion and jalapeño, until soft and caramelised. Add the beans and remaining oregano and cook for 2 minutes until soft and thickened. Transfer to a food processor and blend, adding a little of the reserved cooking liquid and remaining oil, to make a smooth purée. Season with salt and serve.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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