I absolutely love Mexican food but it can veer towards the unhealthy side of things. As a Gwyneth devotee/worshipper, I look no further for a slightly healthier take on cooking, including these refried beans which are not really refried but gently cooked. They taste absolutely great and add fantastic flavour and depth to chilli/fajitas/burritos/the whole Mexican arena.
They’re particularly good with a drizzle of olive oil and some crumbled feta but that’s just an option, of course.
I didn’t take a picture because I ate them too damn quickly. But here’s a picture of Gwyneth looking just how I like to imagine I do when I’m cooking and a link to her great cook book.
Ingredients - Serves 2
1 x 400g tin of black beans, drained
2 cloves of garlic
1/2 cup of water (or stock if you’ve got some)
1 tsp of salt
In a non stick pan, heat some spray oil and add in the beans, water, garlic and salt. Bring to a gentle boil and let it simmer for about 10 minutes, stirring often with a wooden spoon. They’re ready to serve when everything has combined and slightly emulsified and the water has evaporated.