Refried Beans

By HeatherS

Ingredients

• 225 g/8 oz dried pinto beans, soaked overnight and drained
• 2 onions, 1 quartered and 1 chopped whole
• bay leaf
• 1 fresh thyme sprig
• 1 dried red chilli, such as ancho
• 3 tbsp olive oil
• 2 tsp ground cumin
• 85 g/3 oz Cheddar cheese, grated (optional)

Details

Servings 4

Preparation

Step 1

Place the beans in a large saucepan with the quartered onion, herbs and chilli. Pour over enough cold water to cover and bring to the boil. Reduce the heat, cover and simmer gently for 2 hours, or until the beans are very tender.

Drain the beans, reserving the cooking liquid, and discard the onion, herbs and chilli.

Place two-thirds of the beans with the cooking liquid in a food processor or blender and process until coarsely blended.

Heat the oil in a heavy-based frying pan over medium heat. Add the chopped onion and cook for 10 minutes, or until soft and golden. Add the cumin and cook, stirring, for 2 minutes. Stir in the pureed and reserved beans and cook, stirring constantly, until the liquid reduces and the mixture thickens. Stir in the grated cheese, if using, and cook, stirring, until melted. Serve at once.