You might already have noticed that this week is Mexican themed with The VegHog. Today I'm making refried beans, which are a great and filling addition to any vegetarian Mexican meal.
1 cup dried red kidney beans
2 garlic cloves
A few tablespoons of vegetable stock
Soak the beans overnight if you're using dried beans. On the next day then boil them until fully cooked. First boil them heavily for about 15 minutes and then boil them further at lower heat for about an hour. When the beans are cooked mash them. I keep also the bean skins but if you prefer you can press the mash through a colander if you want a smoother consistency.
Chop the onion and garlic and fry them lightly in oil. Then add the beans to the pan. Fry at low heat for about 20 minutes occasionally stirring. Add a little vegetable stock to make the mixture smoother. Season with salt, pepper and ground coriander.