Olive Oil Refried Beans
Inspired by techniques from NYT Cooking.
Pinto beans simmered with golden onion and garlic, then mashed creamy and served with tortilla chips.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Fry. Cook the onion, garlic and chilli in the oil over medium heat 8-10 min until golden.
- 2
Simmer. Add the beans and water and boil 5 min.
- 3
Mash. Take out the chilli and mash the beans in the pan, stirring and scraping, until thick and creamy.
- 4
Season. Stir in the salt; the beans thicken further as they stand, so loosen with a splash of water if needed.
- 5
Serve. Swirl into a bowl, scatter with coriander and serve with tortilla chips.
Storage
Keep covered in the fridge for up to 4 days; reheat with a splash of water. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large frying pan
- potato masher
- wooden spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 363 kcal |
| Protein | 10.5 g |
| Carbohydrate | 44.1 g |
| of which sugars | 2.1 g |
| of which free sugars | 0 g |
| Fat | 16.7 g |
| of which saturates | 2.3 g |
| Fibre | 8.3 g |
| Salt | 1.28 g |
Protein per 100 kcal
2.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
