Refried beans traditionally use pinto beans, but I’ve found the 4 bean mix works just as well, if slightly unconventional.
INGREDIENTS
1 tablespoon olive oil
3 rashers streaky bacon, finely chopped (we use Freedom Farms)
1 large onion, finely chopped
2 cloves garlic, crushed
1½ teaspoons ground cumin
1 teaspoon dried oregano
2 teaspoons finely chopped chipotle peppers in adobo sauce
2 x 400 gram tins 4 bean mix, drained and rinsed
¼ cup chopped coriander
2 tablespoons sour cream
sea salt
METHOD
Heat the oil in a sauté pan and add the bacon, onion and garlic with a pinch of salt. Cover and cook until the onion is very tender. Add the cumin, oregano and chipotle peppers and cook for 2 minutes. Add the beans and cook gently for a few minutes. Using a fork, coarsely crush half the beans and season with salt. Stir through the coriander and sour cream. Serve warm. Makes 2 ½ cups
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Elotes Callejeros Street-Style Chargrilled Corn]()
RecipeElotes Callejeros Street-Style Chargrilled Corn
Article by Claire Aldous![Tomatillo and Avocado Salsa]()
RecipeTomatillo and Avocado Salsa
Article by Claire Aldous![Prawn Tostaditas with Almond and Guajillo Chilli Salsa]()
RecipePrawn Tostaditas with Almond and Guajillo Chilli Salsa
Article by Claire Aldous![Grilled Chicken, Refried Beans and Radish Tostaditas]()
RecipeGrilled Chicken, Refried Beans and Radish Tostaditas
Article by Claire Aldous
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.