I’d been at work all day, and he was ill. No cooking had been done, and tummies were growling.
One package of tortilla wraps, the end of a block of cheddar, and the scrapings from a tub of creme fraiche magically became a meal with the addition of this wonderfully satisfying and totally meat-free concoction. It’s equally good as a topping for a baked potato, or the base for cheesy nachos.
First, obtain some cooked beans. You can open a few tins of kidney beans, or alternatively cook your own from dried. I prefer the tiny military-tan adzuki beans for my recipe as they are easy to store, and cook relatively quickly in the pressure cooker (here’s my preferred reference for pressure cooking times). One tip: if you are cooking your own beans, the flavour is greatly improved by adding a bay leaf to the pressure cooker before cooking.
You’ll need about three cups of cooked beans, or the drained contents of two tins, to make enough refried beans to feed 4 – 6 hungry adults.
From there, the recipe is easy.
- 2 tins beans, drained, or 3 cups cooked beans
- 1 onion, peeled and chopped finely
- 2 cloves garlic, crushed
- 1 tomato, chopped, or half a tin of tomatoes
- 1 bay leaf (if you didn’t cook your own beans with one in already)
- half a teaspoon red chilli flakes, or less of chilli powder
- salt to taste
- oil for frying
- coriander leaf to garnish (optional)
- Saute the onion and garlic until soft.
- Add the tomatoes, chilli and bay leaf and mix well.
- Add the beans and mash (ideally using a potato masher) into the sauce until everything is pureed. It’s up to you how much texture you decide to leave.
- Add salt if needed.
- Continue cooking, stirring occasionally, with the lid off until the puree starts to stick to the bottom of the pan.
- Garnish with the coriander leaf if desired.