World Cup Special: Mexico - Refried Beans

Out of the group stages now and I thought I would go down memory lane and resurrect my refried beans recipe for a real taste of Mexico. I was taught this dish by a Welsh Dane - Jens.... thanks there for a very successful recipe that is a great hit at parties. People love it - well apart from some Italian students.






Re-fried Beans (Easy Style) - Serves 2/3

Tin of red kidney beans though you can use black beans as well
2 cloves of garlic finely chopped
2/3 bay leaves
Cooking oil - use vegetable or olive oil
Seasoning

1. Gently fry the garlic on a low heat in a frying pan.
2. Drain the beans but reserve the liquid.
3. Add the beans to the garlic and gently stir around. Add liquid from the can if needed.
4. Add the bay leaves and leave to cook for about 30 minutes.... adding liquid from the can and additional water.
5. After about 30 minutes mash the beans with the back of a fork leaving some whole.
6. Remove the bay leaves and serve with warmed tortilla, chilli salsa, grated cheese, sour cream and guacamole.
7. The name suggests that you need to cook it once and then re-fry. Well it is true that this does taste better if you cook it and then re-fry the next day but it is not absolutely necessary. (I can hear Mexican cooks turning in their graves as I speak)

Chilli Salsa (raw style)

I came across this recipe many, many years ago when I was looking for authentic salsas from South America.... this is a very easy and potent recipe.

1 strong chilli finely chopped
1 shallot finely chopped
2/3 tomatoes finely chopped
Seasoning
Little oil

Just combine all the ingredients and season lightly. Simple.



Score: Food: 5 Score: 3 (great game but sad to see Mexico kicked out the World Cup)