Try making this dish to serve at a party – it works well as a dip served with nachos. It's also a great accompaniment to a larger Tex-Mex-style meal
- Serves: 4 persons
- 400g can black, pinto or kidney beans
- 1tbsp sunflower oil
- 1onion, finely chopped
- 2garlic cloves, finely chopped
- 1green chilli, chopped (optional)
- 1tsp cumin seeds
- ½tsp dried oregano
- ½tsp smoked paprika
- chopped coriander, to serve (optional)
Step 1Lightly drain the beans, reserving the juice from the tin, but do not rinse (you want the beans in about half the liquid from the can). Depending on the texture you prefer, either mash them roughly in a bowl or blitz them using a blender until smooth. Set aside.
Step 2Heat the oil in a large frying pan or casserole and cook the onions for 8-10 mins until soft and golden. Scatter in the garlic, chilli and cumin seeds, and sizzle everything for 2 mins more. Tip in the beans, oregano, paprika and a pinch of salt. Cook everything together for 5 mins until the beans have heated through adding more reserved bean juice if it’s too thick. Serve straightaway with a sprinkling of coriander, if you like, or leave to cool and keep chilled. Will keep chilled for up to three days or frozen for a month. Reheat with a splash of water mixed in.