I can’t remember the first time I tried re-fried beans but every time I have eaten them I have said to myself that I must make my own from scratch. After a quick google search, I realised there are thousands of re-fried bean recipes and variations out there so I switched off the laptop and headed to the kitchen and came up with my own version.
After a few attempts, the recipe below was born and it is super tasty and adaptable too. If you prefer more heat, add more chilli powder, if you prefer a smoother consistency add more water and mash completely.
I like to serve my re-fried beans either in a quesadilla, as a side with some scrambled eggs or served in lettuce cups but it’s great as a snack with tortilla chips too.
-1 Tbsp. olive oil
-1/2 onion, finely diced
-1 clove of garlic, finely chopped or crushed
-1 tsp. ground cumin
-1/2 tsp. chilli powder
-2 x 400g tins of pinto beans or kidney beans (or 1 can of each), drained & rinsed well
-1 cup water
-salt & pepper to taste
How To Make
Place a large frying pan over a medium heat and warm the oil.
Once the oil is warmed add the onion and garlic and cook gently for 4-5 minutes until the onion has started to soften and is becoming translucent.
Add the spices, stirring with the onions and garlic and cook for 2 minutes until fragrant.
Add the beans to the pan and give everything a big stir. As the beans are cooking, mash them either with a potato masher or the back of a wooden spoon. I like to leave some of the beans whole for texture but you can mash the whole lot if prefer a smoother consistency.
As you mash the mixture will start to dry out so start adding some water as you mash. I can use anything from 1/2 cup to 1 cup of water, add as much as you require to get the desired consistency.
Serve immediately or store in an airtight container for up to 4 days.