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Home-made re-fried beans, the easy way

Hits 5872 | Created 2007-12-20 | Modified 2007-12-20

Refried beans are great. This is a quick and easy way to make them using a tin of kidney beans. Just double up the recipe for larger amounts. Serve as a dip, in quesedillas, alongside chilli, etc.



You will need:

1 x Tin kidney beans (in water, not in sugar etc)
3 x Cloves garlic
1 x Teaspoon cumin seeds
1 x Tablespoon water
2 x Tablespoon cooking oil
Salt to taste (at least a big pinch)

Takes 15 minutes. Serves 1-4 depending on use.

Using a hand blender, blitz the drained and rinsed beans and garlic with a 1 x tbsp oil and 1 x tbsp water.

You can use the back of a fork (it's just as good, just takes longer) if you don't have a blender.

If it's too hard, add more water or oil until it's gloopy, and easily moved about with a spoon.

Taste the mix and judge if you need more salt - it really does need salt to bring it alive.

In a frying pan, get it hot first, then add the rest of the oil, wait until it is hot, then add the cumin seeds. They will sizzle. Immediately add the bean mix and mix well.

Even out and leave for a couple of minutes, then mix well, and repeat.

The mixture will start to bubble up, and thicken. It will thicken more when you remove from the heat. Stop cooking when you get to the texture you like, from runny to very stiff.

If you use a non-stick pan, then they say that it is ready when it start to stick to the pan.

Serve as a dip, in quesedillas, alongside chilli, etc. Best hot, but also good cold. Can be kept warm under foil in the oven for a while.

Notes:

Better made with black beans if you can get them. If you get dried black beans then soak them overnight first (then drain and rinse them). Then a few hours before you want to make your re-fried beans put them on to boil in fresh water. They need to boil vigorously for 10 minutes at the beginning, them simmer for as many hours as you can spare (at least 2). There is also a quick-cook method if you forget to soak them, just google it. You should add some salt during cooking (despite what people say, adding salt early on does not make the beans tougher!), or just at the end of you like, for taste.

Water and oil: I never measure water and oil, so vary according to your taste. In Guatemala the people who showed me this used a load of salt and oil...




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