Refried black beans recipe
 Tinned black beans makes this batch of refried beans ready in no time! Make them for tacos, perhaps, then use the leftovers to make molletes – a Mexican version of beans on toast, with melty cheese and a refreshing spoonful of pico de gallo salsa on the side. 2 tbsp olive oil1 large onion, chopped4 garlic cloves, crushed1 tsp ground cumin 2 x 400g tins black beans, drained and liquid reserved½ vegetable stock cube 2 tbsp olive oil 1 large onion, chopped 4 garlic cloves, crushed 1 tsp ground cumin 2 x 400g tins black beans, drained and liquid reserved ½ vegetable stock cube 150g/5½oz cherry tomatoes, finely chopped1 jalapeño chilli, finely chopped½ lime, juice only½ small onion, finely chopped20g/¾oz fresh coriander, roughly choppedpinch salt 150g/5½oz cherry tomatoes, finely chopped 1 jalapeño chilli, finely chopped ½ lime, juice only ½ small onion, finely chopped 20g/¾oz fresh coriander, roughly chopped pinch salt 2 crusty bread rolls, such as mini baguettes or ciabatta rolls, halved1 tbsp salted butter, softened4 heaped tbsp refried beans (see above)125g/4½oz mozzarella ball, drained and roughly chopped (or 125g/4½oz Chihuahua cheese, grated) 2 crusty bread rolls, such as mini baguettes or ciabatta rolls, halved 1 tbsp salted butter, softened 4 heaped tbsp refried beans (see above) 125g/4½oz mozzarella ball, drained and roughly chopped (or 125g/4½oz Chihuahua cheese, grated) Method To make the refried beans, heat the oil in a large frying pan over a medium–low heat, add the onion and cook, stirring often, for 7–10 minutes, until the onion starts to turn golden. Stir in the garlic and cumin and cook for 1 minute. Add the drained beans to the pan along with 125ml/4fl oz of the reserved bean liquid. Crumble in the stock cube and stir to dissolve it in the liquid. Continue to cook over a medium–low heat, using the back of a spatula (or a potato masher) to mash the beans to a lumpy paste. If necessary, loosen with more of the reserved bean liquid. To make the salsa, mix all the ingredients together in a bowl.To make the molletes, heat your grill to the highest setting.Spread the bread rolls with butter. Place them on a baking tray, buttered side up, then grill until the bread starts to turn golden – keep an eye on it as this will happen quickly!Spread a heaped tablespoon of refried beans on each half roll and sprinkle the cheese over the beans. Grill until the cheese is melted, bubbling and starting to brown. Serve the hot rolls with the pico de gallo salsa. To make the refried beans, heat the oil in a large frying pan over a medium–low heat, add the onion and cook, stirring often, for 7–10 minutes, until the onion starts to turn golden. Stir in the garlic and cumin and cook for 1 minute. To make the refried beans, heat the oil in a large frying pan over a medium–low heat, add the onion and cook, stirring often, for 7–10 minutes, until the onion starts to turn golden. Stir in the garlic and cumin and cook for 1 minute. Add the drained beans to the pan along with 125ml/4fl oz of the reserved bean liquid. Crumble in the stock cube and stir to dissolve it in the liquid. Add the drained beans to the pan along with 125ml/4fl oz of the reserved bean liquid. Crumble in the stock cube and stir to dissolve it in the liquid. Continue to cook over a medium–low heat, using the back of a spatula (or a potato masher) to mash the beans to a lumpy paste. If necessary, loosen with more of the reserved bean liquid. Continue to cook over a medium–low heat, using the back of a spatula (or a potato masher) to mash the beans to a lumpy paste. If necessary, loosen with more of the reserved bean liquid. To make the salsa, mix all the ingredients together in a bowl. To make the salsa, mix all the ingredients together in a bowl. To make the molletes, heat your grill to the highest setting. To make the molletes, heat your grill to the highest setting. Spread the bread rolls with butter. Place them on a baking tray, buttered side up, then grill until the bread starts to turn golden – keep an eye on it as this will happen quickly! Spread the bread rolls with butter. Place them on a baking tray, buttered side up, then grill until the bread starts to turn golden – keep an eye on it as this will happen quickly! Spread a heaped tablespoon of refried beans on each half roll and sprinkle the cheese over the beans. Grill until the cheese is melted, bubbling and starting to brown. Serve the hot rolls with the pico de gallo salsa. Spread a heaped tablespoon of refried beans on each half roll and sprinkle the cheese over the beans. Grill until the cheese is melted, bubbling and starting to brown. Serve the hot rolls with the pico de gallo salsa.