Homemade refried beans (frijoles negros)

A tasty and healthy Mexican inspired side-dish

I’ve always been a big fan of refried beans, even when I was a very fussy eater as a child! I love Mexican food, and spent a summer travelling around Mexico 13 years ago. The food was just as good as I had hoped- everywhere are street food stalls selling amazing little soft tacos with different fillings. The restaurants were amazing- if you ordered fajitas often the meat/prawns would be charcoal grilled and it would come out sizzling on a skillet. So so yummy! It was also the first time that I had come across chicken mole- which is chicken cooked in this amazing chocolate chilli sauce (click here to see my healthy version).

The refried beans in Mexico were actually a bit of a shock to me- I had expected the pinky bean paste that you get from Old El Paso which is made with pinto beans (which I still love by the way!) but in Mexico you would get black turtle beans which were literally refried with different spices and chillies- absolutely gorgeous!

So these refried beans are a bit more authentically Mexican, although I have made my own interpretation of a recipe so I’m not saying they are completely authentic! But they are made with ingredients readily available in the UK.

 

My Recipe

Serves: 4
Syns: none
Healthy Extra: none

Ingredients

  • 2 cans pre-cooked black beans, drained and rinsed
  • 1 small onion, very finely chopped
  • 2 cloves garlic, very finely chopped
  • 1 green chilli, deseeded and finely chopped
  • 1/3 of a green pepper, deseeded and finely diced
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1 tbsp red wine vinegar
  • salt and pepper
  • 1/2 cup water
  • low calorie cooking spray/ spray oil

Method

  1. Using low calorie cooking spray or spray oil, stir-fry the onion, garlic, green pepper and green chilli for a few minutes
  2. Add in the oregano, cumin and paprika, stir through, and then add in the red wine vinegar.
  3. Stir through the black beans to coat and season with salt and pepper.
  4. Fry gently for about 20 minutes, stirring fairly regularly, and adding a little water if the mixture starts to get too dry and sticks to the pan.
  5. Serve warm with chopped, fresh coriander and lime juice if you have them.

Additional Info

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