Enjoy these refried beans as a dip for tortilla chips or as a component of a larger Tex-Mex feast. Sprinkle over coriander, pickled jalapeños and feta for extra oomph
- Serves: 4 persons
- 2tbsp olive oil
- 1medium onion, diced
- 1garlic clove, crushed
- 1tsp ground cumin
- ¼tsp cayenne pepper
- 2x 400g cans black beans, drained and rinsed
- 300ml vegetable stock, made using 1 vegetable stock cube
- 2tbsp coriander, chopped
- 2tbsp pickled red jalapeños
- 50g feta, crumbled
- corn tortillas and lime wedges, to serve
Step 1Heat the oil in a large pan over a medium heat and fry the onion for 4-5 mins or until softened. Add the garlic and cook for 1-2 mins before stirring in the spices.
Step 2Tip in the black beans and stir well. Pour in two-thirds of the stock and stir until bubbling. Reduce the heat and simmer gently for 5 mins. Mash the beans with a potato masher to the thickness you prefer – add a splash more stock to loosen, if needed.
Step 3Sprinkle with the coriander, jalapeños and feta, and serve with tortilla chips and lime wedges for squeezing.