Mexican Refried Beans

Method

1. 1

   Soften the onion

   Set a frying pan over medium heat and warm the oil for 1 minute. Add the onion and cook for 6 to 8 minutes, stirring often, until soft and translucent.

2. 2

   Cook the aromatics

   Keep the pan over medium heat. Stir in the garlic, cumin and oregano and cook for 30 seconds, until fragrant.

3. 3

   Simmer the beans

   Add the drained beans, water and salt. Bring to a gentle simmer over medium heat, then lower the heat to medium-low and cook for 8 minutes, stirring occasionally, until the beans are hot and some have begun to split.

4. 4

   Mash the beans

   Keep the pan over low heat. Mash the beans with a potato masher for 2 to 4 minutes, until creamy but still a little textured. Add a splash of water if they become stiff.

5. 5

   Finish and serve

   Cook over low heat for 1 minute, stirring, until the beans are steaming and hold their shape on a spoon. Taste and adjust the salt, then serve with lime wedges for squeezing over.

Tips

• Stir the garlic and spices constantly so the garlic does not catch.
• Mash gradually and stop when the beans are as textured or smooth as you like.
• The beans thicken as they stand, so loosen them with a splash of water if needed.

Swaps

• Use black beans instead of pinto beans.
• Use chicken or vegetable stock instead of water for a fuller flavour.
• Use fresh oregano in place of dried, adding it to taste.

Storing

Refrigerate leftovers in a sealed container for up to 4 days. Reheat gently in a pan, stirring in a splash of water to loosen.