Refried Beans

{mosgloss=Refried Beans} is actually a misnomer. Refritos means "fried", not "refried", though you can certainly reheat the beans. Living in France I can't find refried beans in the supermarket, and whilst I wouldn't like to describe this as an authentic recipe, it certainly works for me, and is a delicious base for Tex Mex Dip.

Category:  Sauces, Dressings & Dips  - 


For 8 people


  • 200 g smoked lardons*
  • 1 onion, chopped
  • 1 large can white haricot beans
  • chopped parsley
  • 1 mild chilli, de-seeded and finely sliced
  • 1 lime, finely chopped zest and juice
  • white wine

Refried Beans Directions

  2. 1. Heat a non-stick frying pan, adding the lardons and chopped onions; fry until the onions are soft and translucent and the lardons are cooked. Most of the visible fat on the lardons should have browned and melted, leaving succulent cubes of bacon. Cool.
  4. 2. Drain the beans in a sieve, running cold water through them to remove the brine. Tip them into a mixing bowl and mash with a potato masher. Aim for a slightly rough texture, tiny pieces of bean remaining visible.
  6. 4. Add the lardon mixture, parsley and chilli to the beans, mixing in the lime zest and juice too. At this stage, add a dash of wine if the mixture is too stiff. Reheat to serve.

  8. *Lardons are small pieces of thick cut bacon. As an alternative, use thick rashers of bacon cut into small dice.