Refried beans

SERVES 8 AS A SIDE DISH VEGETARIAN

25g (1oz) butter

1 onion, peeled and finely chopped

4 cloves of garlic, peeled and finely chopped

?–1 red chilli, deseeded and finely chopped

2 ? 400g tins of pinto or kidney beans, drained and rinsed, or 250g (9oz) of dried beans, soaked and cooked

100ml (3? fl oz) beef or chicken stock

1 tsp ground cumin

1 tsp ground coriander

Salt and ground black pepper

1 Melt the butter in a large frying pan ona medium heat, add the onion, garlic and chilli and cook for about 8–10 minutes or until softened and a little golden around the edges.

2 Add the beans, stock, cumin and coriander and season with salt and pepper. Cook, stirring occasionally and mashing the beans every so often using a potato masher, for a further 7–8 minutes or until the sauce has reduced slightly, then remove from the heat and allow to cool.

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