Refried beans traditionally use pinto beans, but I’ve found the 4 bean mix works just as well, if slightly unconventional.
INGREDIENTS
1 tablespoon olive oil
3 rashers streaky bacon, finely chopped (we use Freedom Farms)
1 large onion, finely chopped
2 cloves garlic, crushed
1½ teaspoons ground cumin
1 teaspoon dried oregano
2 teaspoons finely chopped chipotle peppers in adobo sauce
2 x 400 gram tins 4 bean mix, drained and rinsed
¼ cup chopped coriander
2 tablespoons sour cream
sea salt
METHOD
Heat the oil in a sauté pan and add the bacon, onion and garlic with a pinch of salt. Cover and cook until the onion is very tender. Add the cumin, oregano and chipotle peppers and cook for 2 minutes. Add the beans and cook gently for a few minutes. Using a fork, coarsely crush half the beans and season with salt. Stir through the coriander and sour cream. Serve warm. Makes 2 ½ cups
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!