Refried beans with chorizo
Refried, or recooked, beans are quick and easy to make. Choose the chorizo depending on how spicy you want it to be.
Authentic? Yes please. Mexican refried beans make a simple meal. Photo: Marina Oliphant
Have your say
- 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.