About this recipe: A great (spicy) side dish to accompany a Mexican meal or nice as snack with tortilla chips. If you don't like spicy foods, simply don't add the jalapeno chillies! This is also nice with melted Cheddar on top.
Serve alongside a chilli con carne or with tortilla chips and creme fraiche (or sour cream). Garnish with thinly sliced green peppers or jalepenos.
Make ahead of time and chill, when guests arrive put tortilla chips in a dish top with the refried beans, sprinkle some cheddar cheese on top and put in a medium-hot (180 C) oven for 20 minutes - great spicy nibble with tortilla chips.
Took shortcuts. Ignore the 12 hour extra time of using canned beans that is only if using dry beans that need soaked not set. (sorry - I could find a way to go back and edit the original) - 03 Jan 2010
Really loved this. Made it originally to go in a burrito bowl, but had leftovers which went on crackers, as a dip with crudites, as well as just eaten with a spoon - 26 Aug 2015
I used pinto and borlotti beans and added some fresh coriander and a squeeze of lime at the end. Very nice! - 23 May 2016