Olive Oil Refried Beans
Inspired by techniques from NYT Cooking.
Pinto beans simmered with golden onion and garlic, then mashed creamy and served with tortilla chips.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Fry. Cook the onion, garlic and chilli in the oil over medium heat 8-10 min until golden.
- 2
Simmer. Add the beans and water and boil 5 min.
- 3
Mash. Take out the chilli and mash the beans in the pan, stirring and scraping, until thick and creamy.
- 4
Season. Stir in the salt; the beans thicken further as they stand, so loosen with a splash of water if needed.
- 5
Serve. Swirl into a bowl, scatter with coriander and serve with tortilla chips.
Storage
Keep covered in the fridge for up to 4 days; reheat with a splash of water. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 1.6 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 2.3 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 134 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large frying pan
- potato masher
- wooden spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 363 kcal |
| Protein | 10.5 g |
| Carbohydrate | 44.1 g |
| of which sugars | 2.1 g |
| of which free sugars | 0 g |
| Fat | 16.7 g |
| of which saturates | 2.3 g |
| Fibre | 8.3 g |
| Salt | 1.28 g |
Protein per 100 kcal
2.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
