Previously, I blogged my recipe for Mexican Black Beans. This is my other go-to bean recipe. I use kidney beans, and they can either be left whole, or smooshed into Mexican refried bean, or frijoles. A traditional Mexican refried recipe uses pinto beans, however I use red kidney beans, as they are more common in Australia. I also add capsicum on occasion, if I have any lying around in the fridge. All flavors can be adjusted to taste.
Ingredients
1 tbsp of olive oil
1 large onion, finely diced
3-5 cloves of garlic, to taste, finely diced
1 tsp whole cumin seeds
1-3 chilies, to taste, finely diced
1/2 capsicum, finely diced
1 tin of kidney/pinto beans, drained and rinsed
1 tsp salt
1 tsp ground cumin
Pinch of chili powder
2 tsp paprika (or smoked paprika)
1 tsp ground cumin
Pinch of chili powder
2 tsp paprika (or smoked paprika)
1 tbsp of dried oregano
1/4 to 1/2 cup of water
1 bunch of coriander, stems diced, leaves roughly chopped
Method
1) Heat oil in a medium high temperature. Fry off onion, garlic and cumin seeds, until onion has color and cumin is fragrant.
2) Add chili and capsicum (if using capsicum) and fry until softened.
3) Add beans, salt, cumin, chili powder, paprika, dried oregano and coriander stems and half the coriander leaves. Add half of the water, cook until evaporated.
4) Add remaining water little bits at a time, while cooking for 15-20 minutes. Cook until spices are well blended and beans have softened, and water has evaporated. Taste, and adjust flavor as desired.
4) Remove from heat and serve as whole beans. Or once beans have softened, smash until becomes thick consistency.
4) Serve on a burrito, taco or as a dip.
Serve with Guacamole and Fresh Mexican Salsa, and a Margarita!!