Super simple to make, and the best crowd-pleaser. You can simply serve it as a dip for your tortilla chips, or try adding this to your next burrito to take it to the next levels!
Serves 4
Ingredients
1/2 a red onion, finely diced
1/2 a chilli (or to taste), finely sliced
2 medium avocados, or 3 small
1-2 limes
1 large tomato, deseeded
1/2 a bunch of coriander
Method
In a large pestle and mortar, add the onion, chilli and a pinch of salt. Pound till the onions and chilli are half turned into a paste.
Peel and roughly dice the avocado, and add to the onion mix with the juice of 1 lime. Lightly pound till you have the desired texture; I like my guacamole with large chunks of avocado.
Dice the tomato and roughly chop the coriander. Add to the avocado and mix together. Taste and add more lime juice if needed.
Refried beans are a party food staple in my house. I always make them whenever I’m having a gathering, but I have to be prepared and start the day before. However, this is the cheats version. I say cheat because I’m using already cooked beans from the tin. No need for soaking over night, or boiling for hours. You can decide to make these an hour before serving, without compromising on the taste.
This is a really versatile dip, something I always make in large batches as it sits well in the fridge for a week, ready to be lovingly transformed into the next meal. I love using this as a spread in a wrap for a burrito, quesadillas with melted cheese, enchiladas or even tostadas if you’re feeling fancy!
In addition, you can easily make these vegan. The recipe below is vegetarian, but if you replace the butter with rapeseed oil in the base mix, you’ll be all set for Veganuary. Then you can either use them as is, or use a vegan sour cream and cheese alternative to make the full on refried beans experience.
All that’s left to say is Happy New Year and enjoy whatever you’re doing (and eating)!
Serves 4
Recipe
1 tin of black beans
3-4 large cloves of garlic, sliced in half
1/2 white onion
1 small bunch of coriander, stalks separated from leaves, leaves chopped
3 fresh bayleaves, crushed
1 red onion, finely diced
20g butter (or rapeseed oil if making vegan)
1 garlic clove, finely sliced
To serve (optional)
Soured cream
Cheese e.g. Cheddar, Cheshire or Wensleydale
Coriander leaves
Tortilla chips
Method
Pour the tin of black beans with their water into a pan. Fill the can with water and add to the beans.
Add the half onion, halved garlic, bayleaves and coriander stalks. Bring to the boil and allow to simmer for 30 minutes. If your beans were unsalted, add in salt to your taste.
Meanwhile, gently fry the red onion in your choice of fat till softened. Add the garlic and continue cooking for a further 2 minutes.
Drain the beans, reserving the cooking liquid. Discard the garlic, bayleaf, onion and coriander stalks.
Blend the beans with a little of the cooking water till the desired thickened of dipping. I like to keep mine quite chunky.
Add the fried onion and garlic and half the chopped coriander leaves.
Top with soured cream, cheese and more coriander leaves and serve with tortilla chips.
PerServing of Beans 96kcal/ 2.6g fat/ 1.5g saturated fat/ 11.2g carbohydrates/ 4.7 fibre/ 4.9g protein
Dr Pippa 