MEXICAN REFRIED BEANS

with corn salsa

YOUNG ONES LOVE THE MILD SPICINESS OF MEXICAN FOOD. FOR THESE REFRIED BEANS, I LIKE TO USE A COMBINATION OF BEANS, INCLUDING BORLOTTI, WHICH HAVE A MUCH SOFTER OUTER SKIN THAN KIDNEY BEANS SO ARE EASIER TO BLEND. THEY COME WITH A LIVELY, COLOURFUL CORN SALSA AND ALL-ROUND GOOD-FOR-YOU QUINOA.

Serves 4

Preparation time: 15 minutes

Cooking time: 18 minutes

400g/14oz can kidney beans in chilli sauce

400g/14oz can borlotti beans, drained

2 tbsp pumpkin seeds

2 large garlic cloves, peeled and left whole

1 tbsp olive oil

½ –1 tsp chipotle powder or hot smoked paprika (optional)

1 tsp ground cumin

juice and finely grated zest of 1 lime

250g/9oz/1½ cups quinoa

60g/2oz mature/sharp Cheddar cheese, grated

Blackened Corn Salsa (see page 133) and crisp salad, to serve

1 Put the kidney beans and their sauce, half the borlotti beans, the pumpkin seeds and garlic in a blender and blend to a coarse paste.

2 Spoon the bean mixture into a frying pan with the oil, the remaining borlotti beans, the chipotle powder, cumin and lime juice. Heat over a medium-low heat for 8 minutes, stirring often, until reduced and thickened. Stir in the lime zest.

3 Meanwhile, cook the quinoa, following the instructions on the packet, until tender. Drain.

4 To serve, spoon the quinoa onto serving plates, top with the beans, cheese and then the corn salsa, with a salad on the side.

HERO FOOD

GARLIC

Praised for its health-giving properties for centuries, garlic is reputed to be antiviral, antibacterial and antifungal.