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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeElotes Callejeros Street-Style Chargrilled Corn
Article by Claire Aldous
RecipeTomatillo and Avocado Salsa
Article by Claire Aldous
RecipePrawn Tostaditas with Almond and Guajillo Chilli Salsa
Article by Claire Aldous- Recipe
Grilled Chicken, Refried Beans and Radish Tostaditas
Article by Claire Aldous
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.