Refried beans recipe
This recipe requires preparation in advance!
Refried beans are the essential ingredient for Mexican and Tex-Mex dishes. They are ideal for freezing.
Refried beans recipe | |
---|---|
Servings: | Serves 4 |
Calories per serving: | 468 |
Ready in: | 14 hours |
Prep. time: | 12 hours |
Cook time: | 2 hours |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 17th March 2013 |
Best recipe reviewBetter than El Paso 5/5 Fresher and not at all cloying or gloopy (which the tinned stuff is!) Jerry |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500g (1lb 2oz) dried pinto beans
- 1.2 litres (2 pints) water
- 1 large onion, chopped
- 250g (9oz) smoked streaky bacon, finely chopped
- 1 small fresh red chili, deseeded and finely chopped
- 2 tablespoons olive oil
- knob of butter
Method
- Soak the beans overnight in plenty of water. Drain and re-rinse.
- Boil the beans in 1.2 litres (2 pints) of water boil until tender. Reserve the cooking water.
- In a large frying pan or wok, heat the oil and butter and fry the the onion until soft.
- Add the bacon and fry it until cooked, but not crispy.
- Mash the beans, a potato ricer or masher is good for this, then mix them with the fried bacon and onion.
- Stir in a little of the reserved cooking water so the beans are the same consistency as double cream.
Serving suggestions
Serve hot as a side dish or as an ingredient in your recipe.
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