Refried beans


Fancy a Mexican? I do.... this recipe is really easy and delicious. I like to serve refried beans(or Mexican hummus as I like to call it)on corn tortillas with salad, but it also goes with avocados, roast veggies, salsa, lettuce, sour cream, a squeeze of lime, cheddar or jalapeño peppers. You can pick n mix.

Perfect with a margarita or two.


200g dried Pinto beans

2 sprigs of oregano

1 medium onion... half finely chopped the other left whole

2 garlic minced cloves 

2 tablespoons olive oil

salt and pepper to taste


Soak the beans overnight in the fridge in plenty of water. Then put the beans in a largish heavy pot with more water, about two inches above the beans, add the oregano and the half onion. Bring to the boil, then turn down to a gentle simmer and cover with a lid. Cook for one to two hours till soft. Drain beans reserving a cup of the liquid. Fry the onion and garlic in a large heavy frying pan, when starting to go golden, about five minutes, tip in the beans and cook gently for a couple of minutes. Add the cup of bean cooking liquid and mash with a potato masher or I use a stick blender until smooth. Season with salt and pepper.

I serve them spread on crispy fried corn tortillas then sprinkled with my WINTER SLAW and lots of fresh chopped coriander, a few chopped jalapeño peppers, some crumbled feta and I finish them with a squeeze of fresh lime.

 Ariba as Speedy Gonzales used to say.