Festival Refried Beans Recipes

Steps:

• Lightly drain the beans, reserving the juice from the tin, but do not rinse (you want the beans in about half the liquid from the can). Depending on the texture you prefer, either mash them roughly in a bowl or blitz them using a blender until smooth. Set aside.
• Heat the oil in a large frying pan or casserole and cook the onions for 8-10 mins until soft and golden. Scatter in the garlic, chilli and cumin seeds, and sizzle everything for 2 mins more. Tip in the beans, oregano, paprika and a pinch of salt. Cook everything together for 5 mins until the beans have heated through adding more reserved bean juice if it's too thick. Serve straightaway with a sprinkling of coriander, if you like, or leave to cool and keep chilled. Will keep chilled for up to three days or frozen for a month. Reheat with a splash of water mixed in.

Steps:

• Heat canola oil in a heavy skillet over medium heat.
• Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.
• Smash garlic cloves in skillet with a fork.
• Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.
• Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.

Steps:

• In a large saucepan, combine the beans, water, onion and garlic.
• Bring to boil Lower the heat and simmer, covered for 2-2 1/2 hours or until beans are very tender.
• Cool slightly (do not drain) In a food processor or blender, process bean mixture, half at a time, until smooth.
• Return bean mixture to the saucepan, Stir in salsa and salt.
• Cook uncovered, over moderate heat for 5 minutes or until desired consistency, stirring constantly.
• Serve with sour cream and shredded chedddar cheese.
• (use reduced fat sour cream and light shredded cheddar if you wish to cut back calories).