Refried beans with chorizo

Authentic? Yes please. Mexican refried beans make a simple meal.
Authentic? Yes please. Mexican refried beans make a simple meal. Photo: Marina Oliphant

Refried, or recooked, beans are quick and easy to make. Choose the chorizo depending on how spicy you want it to be.


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.