Refried Beans

This is a cheating method for refried beans. You can use any Mexican flavours / spices you want really, but these are the ones I prefer to use.

2 Tins of kidney beans

4 tsp ground cumin
2 tbsp oregano
Ground black pepper
2 tbsp Soy sauce
2 tbsp Worcestershire sauce
2 tsp Tabasco

Olive oil
2 onions, chopped
4 cloves garlic, crushed

Fresh Coriander, roughly chopped

Rinse the tinned kidney beans and place in a largeish pan. Add the second block of ingredients to the pan with one of the chopped onions and 2 of the crushed garlic cloves, and then add enough water to fill the pan three quarters of an inch above the ingredients. Boil, stirring occasionally, for about an hour (until the liquid has reduced to a little less than enough to cover the beans) then mash the mixture, transfer to another container to cool, and clean out the pan.
When the mash is cooled, put some olive oil into the pan and fry the remaining onion and garlic until the onion is cooked (you might even want to caramelize the onion slightly). Add the mash to the pan (you may want to also add some more tabasco and worcestershire sauce at this point), stirring and mixing it with the onions, until warmed through and sizzling/bubbling slightly. Add some of the fresh coriander, and cook, stirring, for a further minute. Serve with the remaining chopped coriander to garnish.

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