Authentic? Yes please. Mexican refried beans make a simple meal. Photo: Marina Oliphant
- 1 spicy chorizo sausage,semi-cured
- 2 tbsp olive oil
- 1 onion, diced
- 4 cloves garlic, peeled and finely chopped
- 2 x 400g tins of organic red kidney beans, drained and rinsed
- Sea salt
- *Fresh cheese, mozzarella or fetta, crumbled to serve
- Coriander sprigs, to serve
*If in Melbourne, fresh cheese can be sourced at Spanish food store Casa Iberica. It is a mild cheese. You could substitute mozzarella - or feta, which gives an interesting, if not authentic, flavour.
Squeeze small chunks of chorizo out of the casing and set aside.
Heat oil in a frypan and gently fry the chorizo for five minutes. Add onion and garlic and fry for a few minutes to soften.
Add the beans and mash roughly with a potato masher or the back of a wooden spoon. Stir to combine all the ingredients.
Taste and season with salt, if required.
Spoon into a large serving bowl and top with crumbled cheese and coriander. Serve immediately.
- Main Ingredients - Beans, Bacon/Ham/Prosciutto, Cheese
- Cuisine - Mexican
- Course - Main-course, Dinner, Lunch
- Occasion - Midweek dinner