Refried Beans
It’s difficult to have a Mexican meal without Refried Beans appearing somewhere. Creamy, nutritious and full of fibre, a bowl of Refried Beans takes me back to dusty retaurants in one-horse towns on the edge of the Sonoran desert.
  Serves:  8       Print   FavoriteLoading Add to My Favourites
  • 500 g (1 lb) dried pinto beans
  • 80 g (3 oz) grated cheese
  • 1 tsp garlic paste (or 1 crushed garlic clove)
  • 1 tbsp finely chopped onion
  • Pinch of parsley
  • Pinch of mint
  • Pinch of thyme
  • 2 tsp vegetable oïl
  1. EITHER soak the beans in water overnight OR add the beans to a pan of boiling water, boil for 5 minutes, cover and leave to cool for 2 hours.
  2. Drain the beans. Add into a large pan of water together with the parsley, mint and thyme.
  3. Bring to the boil. Cover and simmer for 2 hours.
  4. The beans should be tender after 2 hours; if not, continue cooking… Drain the beans when cooked.
  5. Heat the oïl in a pan and add in 2 cups of beans. Mash coarsely with a potato masher.
  6. Add enough water to make a creamy mixture with stirring, then add in the garlic and onion.
  7. Add more beans, then mash and add more water to keep the creamy goodness.
  8. When you have enough beans for your needs, add in the cheese and mix until is it completely melted. Serve warm.
Titli's Tips
Never be afraid to add water to refried beans. It really improves the creaminess. Serve with any Mexican meal, or use as a dip with tortilla chips.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 268 13%
Calories from Fat 47
Total Fat 5.3g 8%
Saturated Fat 2.4g 12%
Unsaturated Fat 2.4g
Amount Per Serving       % Daily Value
Total Carbohydrate 39.5g 13%
Dietary Fibre 9.7g 38%
Sugars 1.4g
Protein 15.9g 31%
Cholesterol 10.5mgs 3%
Percent Daily Values based on a 2,000 calorie diet.