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.
Some Changes - April 2022
Thanks to my friends and followers for your patience, and for your encouragement to start blogging again.