Mexican recipes
Easy refried beans
4 (1)
15 min
Serves 4
Mexican
Ingredients
- 1 can white canellini beans or similar (400g) 1 can white canellini beans or similar (400g)
- 1/2 medium onion, finely chopped 1/2 medium onion, finely chopped
- 1/2 tsp cumin powder 2.5 ml cumin powder
- 1/2 cup mild Cheddar or Monterrey Jack cheese 120 ml mild Cheddar or Monterrey Jack cheese
- 1 tbsp olive oil 15 ml olive oil
- 1 cup water (use as much as needed) 240 ml water (use as much as needed)
- Salt and pepper to taste Salt and pepper to taste
Method
In a frying pan over medium high heat add the olive oil and bring to a heat. Add the onion and saute. Add the cumin powder and cook stirring continuously for 1 minute.
Add the beans and start mashing them with a potato masher or the back of a spoon. Start adding water, a little at a time, stirring and mashing the beans. Stop adding water when the beans have turned into a thick paste. Season with salt and black pepper and add the cheese.
Keep cooking until the cheese melts and is incorporated into the bean mixture.
Remove from heat and transfer to a serving bowl.
Add the beans and start mashing them with a potato masher or the back of a spoon. Start adding water, a little at a time, stirring and mashing the beans. Stop adding water when the beans have turned into a thick paste. Season with salt and black pepper and add the cheese.
Keep cooking until the cheese melts and is incorporated into the bean mixture.
Remove from heat and transfer to a serving bowl.
Cook's notes
You can make double the quantity of the beans and refrigerate leftovers. Use again by reheating in the microwave.
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