When hosting a couple of weeks ago, I was trying to find a vegetarian option for fajitas that wasn’t just fried peppers and mushrooms. As it happens, these were a great success, and even the meat eaters were transformed. Having never made refried beans before, I looked through a few recipes before deciding to wing it. The supermarket didn’t have any mixed beans, and only had kidney beans – so if you’re wondering why the recipe only has kidney beans – it worked out well and so the recipe has stuck!
1 Onion, diced
2 tsp Ground Cumin
1 ½ tsp Smoked Paprika
2tsp Chipotle Paste
1 tbsp Tomato Puree
2 tsp Brown Muscovado Sugar
2 tsp White Wine Vinegar
800g Kidney Beans (or you can get one can of kidney beans and another similar of your choice)
Start by softening the onion in a pan for about 5 minutes or until they turn slightly translucent. Then add the chipotle paste, tomato puree, sugar and vinegar and cook for about 30 second. Next add the kidney beans and add about half a can of water. Allow to cook down until most of the water is gone. Then grab a masher and give it a good mash. I would suggest not completely mashing it – as the I quite like the texture, but it’s entirely up to you.
Sprinkle with Coriander – and enjoy!