I am going with red kidney beans for this dish as I prefer the colour and they are probably easier to find. In the photos I have used pinto beans which are typically Spanish, but on reflection I normally use red kidney beans and prefer them.
Re- fried beans will liven up any simple protein eg. grilled chicken, fish or tofu, and there will be no need to make a sauce. Amongst other things they are a good source of protein so you could just have them with brown rice, salad, green vegetables or even just a bag of tortilla chips. This is not a mash, it is fluid with plenty of the kidney beans visible.
If you are using from a packet you need 250g and to soak them overnight and cook them accordingly until soft. Otherwise use a tin. If you are soaking and cooking them, keep the liquor they have been cooked in and use that to make the dish. If you are using them from a tin then wash the beans well before using them. There is never very much of this left after it is served up. If there is then put it in the fridge and reheat by putting a splash of water in a pan and adding the beans, keep stirring the beans until they are hot and you have a thick but wet consistency.
250g red kidney beans
1 medium white onion
6 cloves of garlic
Chipotle tabasco or regular tabasco (an optional ingredient – the dish will survive without it)
1 1/2 tbsps (15g) ground cumin
1.5 – 2 litres of stock (cube or powder is fine from health food section)
Fresh coriander (if you can get it, nice touch)
Light olive oil
Finely chop the onion and crush the garlic. Put a large frying pan onto the heat, add the olive oil and sweat off the onions and garlic. Add the cumin and stir for a couple of minutes.
Add the beans and the liquid (if kept), stir and add the stock. You will need to keep adding more water in the cooking process, so boil your kettle again in preparation, make up a hot stock and keep topping up as the beans thicken. It is said, and I always do it, not to add cold water to pulses when you are cooking them or the pulse will not soften.
If you have chipotle tabasco or even ordinary tabasco add to taste. Finish off with chopped coriander.