Whichever way you remix your canned refried beans, don't forget the pickle juice. Not only does this simple kitchen tip improve a bad batch of beans, but it also puts leftover pickle juice to good ...

This slim volume has few recipes ... refried beans, but I like them not so fully puréed, so I offer here an easy stove-top version that cheats by starting with canned beans (with both a meat and a ...

Using leftover bean dip on Taco Tuesday is not only a practical way to reduce food waste but an apt one to boot. From ...

A great Mexican meal doesn't have to be complicated. Here you'll find classic main dishes like Mexican beef enchiladas, smoky ...

Tinned black beans makes this batch of refried beans ready in no time! Make them for tacos, perhaps, then use the leftovers to make molletes – a Mexican version of beans on toast, with melty ...

Cook for another minute. Add in beans and chicken broth and turn the heat down to low. Simmer until the mixture has thickened a bit, 5-10 minutes Mash the beans with the back of your spatula or ...

Season with salt and pepper. Put one can of refried beans in a small sauce post over medium heat. Thin out with chicken stock. This will vary depending on taste ( I like mine on the softer side).

Make a refried bean mix by gently cooking onion, handful chopped coriander stems, garlic crushed with salt, ground cumin, mixed dried herbs (or use a fresh herb bundle) in olive oil until soft.