Refried Beans

Not much crafting going on today, although I have my last millinery class tonight so will hopefully be able to post some pictures of my creations soon. So today I thought I would share my recipe for refried beans, which are 1) delicious 2) better the next day so 3) the perfect meal to make when I will be out in the evening.

2 cans of drained kidney beans (for the record I have tried using dry beans but they are such a hassle to soak and cook)

1 can diced tomatos

2 cloves garlic

half and onion (diced finely)

half a cup of chicken stock

1 teaspoon of my super hot sweet chilli (see this post)

half a green pepper, diced

Salt and pepper

Fry the garlic and onion in a little olive oil until tender, add both cans of beans and the chicken stock and fry until heated through. Then using a potato masher, mash the beans until you get a somewhat goopy texture (you will be able to tell when to stop mashing). Next add the tomatos, chilli, green pepper, salt and pepper and stir through. Allow this to simmer uncovered for about half an hour or until most of the moisture has evaporated.

Have this with tacos, or nachos, or rice, or even on pizza (with tomatos, peppers, cheese and rocket- mmmm).