Mexican Refried Beans

Ingredients

• 2 cans pinto beans (or 250g dried, cooked until very soft)
• 3 tbsp lard or oil
• 1 onion, finely chopped
• 3 garlic cloves
• 1 tsp cumin
• 1 tsp salt
• 100ml bean cooking liquid or stock
• Crumbled cotija or feta to top

Instructions

1. Heat the lard; soften the onion 10 minutes.
2. Add garlic and cumin; cook 1 minute.
3. Tip in the beans and the liquid; bring to a simmer.
4. Mash with a potato masher or wooden spoon until the texture is creamy with some chunks.
5. Cook 10 minutes more, stirring, until the beans hold their shape on a spoon.
6. Top with crumbled cheese.

Serving suggestions

• Lovely as a side, in burritos, or smeared on tostadas.

Storage & reheating

Keeps 5 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions