Preparation time: 30 minutes ; serves 4
Ingredients:
| 2 tbsp. | Oil |
| 250 g | Diced onions |
| 1/2 tsp. | Garlic puree |
| 2 cans | Kidney beans (1 can = 425 g) |
| 1 tsp. | Cumin powder |
| 1 tsp. | Coriander powder |
| 1/2 tsp. | Salt |
| 150 ml | Water + possibly more |
Method:
This recipe is pretty simple. The key to perfection is to cook it in a heavy bottomed pan. I use a cast iron frying pan. There are two reasons for this choice. The first being that the beans are less likely to burn and the other you will find out later!
You can add more or less onion and garlic depending on your taste so go ahead and experiment. I usually use yellow onions, but I assume you can use any available type.
While the onions are doing their thing crack open the cans of beans, empty them into a colander, drain the liquid and rinse them under running water. Of course not forgetting to stir the onions every now and then!
Place the pan on medium-high heat and heat the oil. Once the oil is hot enough add the onions and fry them for a couple of minutes. If you are not sure when your oil is not enough don't fret. It doesn't really matter! Sometimes I just put my onions in before the oil is really hot and it does not seem to do any harm. If you like the taste of caramelized onions you can fry them until they are slightly brown, otherwise once they start looking transparent should do. The main thing is that they are evenly cooked, so stir them every now and then.
Once the onions are cooked to your satisfaction add the garlic and fry for another 1 - 2 minutes.
Add the rest of the ingredients into the frying pan, stir well and bring to the boil. Reduce the heat so that the beans remain simmering. Now comes the fun part (and the second reason for using a cast iron pan). To make your beans come together they need to be mashed. If you like your beans to be a smooth paste you could always put your beans into a food processor before adding them to the frying pan. However, we like a bit of texture in this household so I use first the back of a wooden spoon and then I move to a potato masher. Of course it would be much more efficient to just use the masher but I really like attacking the beans and crushing them with a wooden spoon. At some point I get bored with it and that is when I move to the potato masher!
When you mash the beans the insides come out and start forming a paste. This absorbs a lot of the water that you added to the pan. The beans should not dry out, so keep a jug of water on the side and add about a 1/4 cup when ever you feel like the beans are sticking to the bottom of the pan. Mix it in well each time and continue mashing until you have the desired consistency. I cannot tell you what this is, it will depend on your taste. All I can say is that if you don't smash any of the beans you won't have real re-fried beans :(
Serve with mexican rice, guacamole, salsa, sour cream, grated cheese or wrap it up and make a burrito.
