A staple of the Tex-mex cooking, these easy beans can be used in quesadillas, tacos, salads or burritos.
- 500g/1lb 2oz dried black beans or pinto beans
- 1.2 litres/2 pints water
- 2 tbsp olive oil
- knob of butter
- 1 medium onion, chopped
- 250g/9oz smoked streaky bacon, finely chopped
Soak the beans overnight in plenty of water.
Bring the beans to the boil in 1.2 litres/2 pints of water and boil until tender. Reserve the cooking water.
In a large frying pan, heat the oil and butter and sweat the onion until softened.
Fry the bacon until cooked.
Mash the beans as fine as you like, then mix them with the bacon and onion mixture.
Add some of the reserved cooking water to the beans to give you the same consistency as double cream. Serve.