Q3 Langley - Black Beans (refried)
We're back at Q3 Langley this Summer Term teaching the Year 7's how to cook a variety of dishes that we've been inspired by on our cooking journey.
Our first recipe is Refried Beans, a traditional Mexican dish, or Tex-Mex which is a really tasty accompaniment with Nachos or in your Fajitas or Burritos. Black Beans are incredibly nutritious and filling and are also a cheap and easy meal, perfect for Student cooking or family cooking like us. Remember that beans on their own are pretty tasteless, so they need their lovely herbs, spices and sauces to make them lively and shine in the dish.
We serve our beans with our homemade tortillas, crunchy and moreish, once you've had one, you need to keep going back for more!
Black Beans –Refried
1 x 400g tin cooked black beans, drained and rinsed
1 onion, peeled and finely sliced
½ tsp bouillon powder (1/2 stock cube), dissolved in 175ml hot water
1 tsp ground cumin
½ tsp chilli powder
½ tsp smoked paprika
1 tsp dried thyme
2 garlic cloves, peeled and crushed
pinch of salt
to serve –
chopped coriander leaves
finely sliced radish
finely sliced chilli
“Jazzy” Dressing –
2 tsp extra virgin olive oil
dash tabasco sauce
½ lime, juiced
2 tbsp chopped coriander leaves
½ tsp ground cumin
1 tsp runny honey
½ tsp sweet smoked paprika
Warm the olive oil in a large frying pan over a medium heat and soften the onion until translucent stirring now and then, around 5 minutes.
Then add the crushed garlic, dried thyme and spices along with the salt. Stir and cook for a minute.
Add the black beans and the stock, stir well and cook for another 5 minutes until the mixture is reduced, thick and soupy. Use a fork and mash some of the beans, as chunky or as smooth as you like, we quite like it with some texture still. Taste and season where needed.
Assemble your tasty black bean tortilla snacks – pop some refried beans on top of a tortilla triangle, then sprinkle with your toppings of choice and a little drizzle of our “Jazzy” dressing. SaveSaveSave