Refried Beans

, from Issue #44. August, 2015
Photography by 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.


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


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