This little number was given to me by my brother in-law who lives in America, think of refried beans as the Mexican mashed potatoes, with the same consistency, but I prefer to keep the mashing to a minimum resulting in whole beans and a chunkier texture. This vegan, Mexican dish can be eaten as a filling for tacos and burritos, a topping for nachos or as a side.
- 1 tbsp olive oil or 2 tbsp coconut oil
- 1 can chopped tomatoes
- 2 cans drained, assorted beans (I prefer to us cannelloni and butter beans)
- 2 large tomatoes chopped
- 1 large onion chopped
- 1/4 cup spring onion (garnish)
- 1 generous handful of fresh coriander
- 1 green finger chili (optional)
- 2 tbsp freshly squeezed lemon juice
- 1 tsp sea salt
- 1 tsp group black pepper
- 1/4 tsp cayenne pepper
- 2 tsp ground cumin
- 2 tsp crushed garlic
- In a pot heat the oil and fry onions on a medium heat until brown.
- Add garlic, cumin and tomatoes to the browned onion and fry for five minutes. If the mixture become too dry add a little water.
- Add the canned tomato, chopped chillies, beans, lemon juice, pepper and salt to the mixture and stir.
- Cook with the lid on for 10 minutes on a low heat.
- Mash the beans until thickened to personal preference, add coriander and additional lemon juice, cumin, cayenne pepper, salt and pepper and simmer for 15 minutes.
- Remove from heat and leave to cool for 15 minutes before eating.
- Garnish with spring onion.