Lucy and I have only recently gotten into refried beans. The first time we had them was at a restaurant in the Luxor hotel in Las Vegas. Not long after we got home we decided to make them ourselves and they were so good we’ve been doing them ever since!
The key to this recipe is the bacon which gives it a nice meaty and smokey flavour.
It will never win awards for being the most attractive looking side dish but it certainly makes up for that with flavour!
Refried Beans
Ingredients
- 1 400g tin of red kidney beans (in chilli sauce if possible)
- 2 rashers smoked back bacon chopped
- 1/2 large onion diced
- 2 cloves garlic
- 100 ml beef stock
- 1 tsp cumin
- 1 tsp chili powder
- 2 tsp paprika
- 2 tsp oregano
- 2 tsp chipotle paste
- 1 tbsp fresh coriander (cilantro)
Instructions
- Add the chopped bacon to frying pan on medium heat with a little oil and cook for a few minutes.
- Add the onion and sauté for 3-5 minutes until the onions become tender.
- Add the garlic and cook for a further minute.
- Add all the other ingredients and cook for 5 more minutes.
- Tip the mixture into a food processor and puree to a paste.
- Add it back to the pan and heat as and when required.
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