Tuesday, 16 May 2017

Easy Homemade Refried Beans (Frijoles Refritos)

Spicy Refried Beans
I've been meaning to try making my own refried beans for some time now and finally got round to doing so...just in time for National Vegetarian Week!

In case you don't know, the term refried is actually a mis-translation of refritos, which actually means well-fried, not fried twice.

My recipe is for a spicy version, similar in taste to the expensive, small tins you can buy in the UK. Providing you have most of the ingredients to hand, it works out at around £1 to make this recipe, equivalent to around 2-3 large cans. You could, of course, make a larger batch which would be even more economical.

Serves 8-10 as a starter, or side dish
  • 2 cups of dried pinto beans (no need to pre-soak)
  • 6 cups of boiling water
  • 6 tbsp. vegetable or olive oil
  • 1 large onion
  • 2 tbsp. pickled jalapeños
  • 2 tsp chipotle paste (optional)
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp salt
Place the beans and water in a large pan.
Boil rapidly for 10 minutes (uncovered), then reduce the heat and simmer for a further hour (with the lid on).
Drain, reserving some of the cooking liquid, then mash or blend the beans, adding back some of the reserved cooking liquid until you have the texture and consistency you prefer.

Finely chop or blend the onions and chillies.
Heat the oil on a medium heat and add the onion and chillies  Cook for a few minutes until softened.
Add the remaining ingredients and stir well.
National Vegetarian Week
Finally stir in the mashed beans and mix well to combine the ingredients.

Serve warm with tortilla chips, salsa and guacamole or use to stuff burritos.

Top tips: Eat half and freeze half of the mixture. Defrost and heat in the microwave, adding a little extra boiled water if needed.
For a mild, child-friendly version, omit the salt, chillies and chipotle paste from the main mixture. Serve the adult's portion with the above ingredients added to taste.

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