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 review Better 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

1. Soak the beans overnight in plenty of water. Drain and re-rinse.
2. Boil the beans in 1.2 litres (2 pints) of water boil until tender. Reserve the cooking water.
3. In a large frying pan or wok, heat the oil and butter and fry the the onion until soft.
4. Add the bacon and fry it until cooked, but not crispy.
5. Mash the beans, a potato ricer or masher is good for this, then mix them with the fried bacon and onion.
6. 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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