This makes a good Mexican party dip as well as a good side for chilli con carne. Its also great in bean nachos or just by itself with melted cheese on top. Unlike real refried beans this has no pork fat.
1 tablespoon oil for frying
1 onion, chopped
2-3 small jalapeno or green chillies, de-seeded and finely chopped
1 red capsicum, chopped
1 clove garlic, crushed (or a tsp of garlic puree)
1 tablespoon balsamic vinegar
1 (400g) tin kidney beans
1 (400g) tin borlotti beans
1 tablespoon tomato paste
1 teaspoon tomato sauce (eg. Heinz)
1/2 teaspoon ground cumin
small pinch salt and pepper
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In a frying pan over medium heat, add the oil and saute the onion, chillies, red capsicum and garlic. Fry for 3 minutes. Add the vinegar and beans.
Turn down to a low heat (if too dry, add a splash of water) and add the rest of the ingredients. Cover and leave for 10 minutes - check and stir regularly adding a little water if required.
After about 10-12 minutes turn off heat and mash beans with a potato masher/fork for a rough texture or use a hand blender for a smoother texture.
For a dip - make ahead of time and chill. At serving timer, put corn chips in a dish top with the refried beans, sprinkle some cheddar cheese on top and put in a medium-hot (180 C) oven for 20 minutes.