Refried beans are typical of Mexican cuisine and also very popular in the United States, since they are also part of Tex-Mex cuisine, although apparently they are also consumed in other Latin American countries.
- 1 cucharada de aceite de oliva virgen extra (opcional)
- 2 dientes de ajo, troceados
- 1/4 cebolla, troceada
- 1 y 1/2 tazas de alubias pintas de bote o cocinadas (250 g)
- 1/2 cucharadita de comino molido
- 1/4 cucharadita de sal
- 1/8 cucharadita de cayena en polvo (opcional)
- 1/4 taza de agua (60 ml)
- Pour the oil into a pan and when When hot, add the garlic and onion. Cook over medium-high heat for about 5 minutes or until golden brown, stirring occasionally. If you don’t use oil, you can replace it with a little water or vegetable broth.
- Add the beans and spices (cumin, salt, and cayenne), stir, and cook over medium heat for 2-3 minutes, stirring occasionally.
- Add the water and cook over medium heat for a further 5-10 minutes, stirring occasionally.
- Finally, mash the beans using a potato masher, fork or hand mixer.
- Serve immediately (I sprinkled some chopped coriander on top for garnish) or store leftovers in an airtight container in the fridge for about 4-5 days.
- You can use any type of beans.
- If you want to reduce the amount of sodium, wash the beans well and/or add less salt. li>