Refried beans

Refried beans are very easy to make, and taste so much better than the tinned ones you can buy.

Refried beans
(serves 4)

• 1 450g tin kidney, black or pinto beans
• 3 or 4 cloves garlic, minced
• chilli powder to taste
• salt and pepper
• 2 Tb butter
• 2 Tb olive oil
• juice of half a lemon

1. Purée the beans and their liquid in a food processor. (Don’t over purée it — the mixture should still have some texture and pieces of bean.)
2. Stir in the garlic, chilli powder, salt and pepper.
3. Heat a heavy frying pan over low heat. Add the butter and olive oil, stirring them together as the butter melts.
4. Pour the bean mixture into the pan, then leave it to bubble away until thickened. Stir occasionally, scraping any bits that stick to the bottom or sides back into the mixture.

Family score: 8.5 out of 10

Tags: Central American food, chillies, garlic, gluten-free, kidney beans, Mexican food, vegetarian