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.
2-3 small jalapeno or green chillies, de-seeded and finely chopped
1 red pepper, chopped
1 clove garlic, crushed (or a tsp of garlic puree)
1 tablespoon balsamic vinegar
1 (400g) tin kidney beans
1 (400g) tin borlotti beans (or haricot beans can subsitute)
1 tablespoon tomato puree
1 teaspoon tomato sauce (eg. Heinz)
1/2 teaspoon ground cumin
1 tablespoon oil for frying
small pinch salt and pepper
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Method Prep:10min › Cook:15min › Ready in:25min
In a frying pan over medium heat, add the oil and saute the onion, chillies, red pepper and garlic. Fry for 3 minutes. Add the vinegar and beans.
Turn down to a low heat (if too dry, add a splash of water) and add the rest of the ingredients. Cover and leave for 10 minutes - check and stir regularly adding a little water if required.
After about 10-12 minutes turn off heat and mash beans with a potato masher/fork for a rough texture or use a hand blender for a smoother texture.
Serve alongside a chilli con carne or with tortilla chips and creme fraiche.
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.
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