Refried Beans (vegan) - more than just a side dish

Spicy, satisfying black beans cooked with vegetables and aromatic herbs.

Refried Beans (vegan)

If you’re thinking of the Mexican restaurant meal where you don’t eat the refried beans, then think again; you won’t push these to the side of your plate! Home-made refried beans are superb, so much better than the tinned or packet version. They really make a genuine addition to a home cooked Mexican meal, are so easy to make and of course offer a vegan alternative to the meaty filling of tacos so you can cater to all tastes in one meal.

Use them as a side dish to your meat meals, or stuff a wrap or a taco with them along with some cheese, or lettuce and a salsa. Great for a light lunch with a friend or for school holiday lunches at home.

Serves 6 as a side to a Mexican meal        Timings: 30 minutes

1 x medium onion, about 150g, peeled and chopped quite finely
½ yellow pepper, de-seeded and finely chopped
1 x mild jalapeno chilli, chopped finely.
1 x clove garlic, squashed with salt
1 x 400g tin black beans, drained
Ground spices:  ½ teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon cayenne pepper, ½ teaspoon mild paprika, ½ teaspoon smoked paprika.
Henderson’s Relish and a teaspoon of marmite.
Vegetable oil to cook.
Juice of ½ lime.
Handful fresh herbs chopped – you could use coriander, or parsley or chives.
 
Fry the onion, pepper, chilli and garlic in the vegetable oil for a few minutes until tender. Add the ground spices and fry to release the flavour. Add the black beans and ½ tin of water. Stir up and allow to simmer. Add the Henderson’s Relish and the marmite, stir in and simmer for a few minutes. Using a potato masher, mash the beans into the sauce quite roughly. They will release their starchiness and make a thick puree.

Add the lime and adjust the seasoning, you might want a little more salt or some ground pepper.

Add the fresh herbs just before you serve.