Refried beans

Recipe from: 23 April 2015
recipes, Mexican

Ingredients 5
Time 00:20
  • 2
    vegetable oil
  • 1
    large white onion, peeled and finely chopped
  • 1
    green pepper, finely chopped
  • 4
    cloves garlic, peeled and grated
  • 1
    can kidney beans, half drained



Mix together all the spices to make your Mexican spice mix.
In a pot / pan, heat the oil on medium-high and fry off the onions until they start to go soft – about four minutes.
Add the green peppers and fry for another three minutes before adding the grated garlic.
When the onions turn brown and the mixture looks well cooked add the spice mix.
Stir-fry for 1 minute to cook the spices.
Add the refried beans and cook for five more minutes before mashing the beans with potato masher or a fork – you want some chunky beans in there with the mashed up ones.

NOTE – if the mixture becomes too dry add a little water.

Refried beans are incredible on burritos, veg tacos and as a dip for potato wedges with sour cream and guacamole.

Yields: 2 cups

Recipe reprinted with permission of Fetty's Street Food.
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Read more on: mexican  |  vegetarian  |  recipes

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