Refried beans are a South American staple with variations in almost every South American country. Beans are soaked, cooked then mashed and fried in either oil or lard with flavourings and herbs. If you keep canned beans in your pantry you can knock out a portion in around 15mins, great for as a meatless Monday staple served in tacos or a quick snack with a few corn chips. You can also use it as a base for the famous 7 layer dip.
- 1 Red Onion, chopped
- 3 Cloves Garlic, chopped
- 1 tsp Oregano
- 1 tsp Cumin
- 2 Bay leaves
- ½ tsp Smoked Paprika
- Salt & Pepper
- 20ml Olive Oil
One can of black beans
- Juice of 1 lime and orange
- Chopped coriander, chopped chillie & ricotta as garnish
Heat a skillet and add the olive oil, onions
& garlic. Saute till browned then add the spices and beans. Mash with a
masher then slowly add the liquid while reducing to form an emulsion. Remove
from the heat and add the juice then garnish and serve with corn chips or as Taco filling.