Refried Beans

, from Issue #44, page 70. August, 2015
Photography Aaron McLean.
Refried Beans

Refried beans traditionally use pinto beans, but I’ve found the 4 bean mix works just as well, if slightly unconventional.

INGREDIENTS

1 tablespoon olive oil
3 rashers streaky bacon, finely chopped (we use Freedom Farms)
1 large onion, finely chopped
2 cloves garlic, crushed
1½ teaspoons ground cumin
1 teaspoon dried oregano
2 teaspoons finely chopped chipotle peppers in adobo sauce
2 x 400 gram tins 4 bean mix, drained and rinsed
¼ cup chopped coriander
2 tablespoons sour cream
sea salt

METHOD

Heat the oil in a sauté pan and add the bacon, onion and garlic with a pinch of salt. Cover and cook until the onion is very tender. Add the cumin, oregano and chipotle peppers and cook for 2 minutes. Add the beans and cook gently for a few minutes. Using a fork, coarsely crush half the beans and season with salt. Stir through the coriander and sour cream. Serve warm. Makes 2 ½ cups 

Subscribe or Log in to dish to save recipes

Subscribe
SAVE
TAGS

Related Content

latest issue - on sale now

Issue 128
Check out our
latest issue:

Issue 128

This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.