If you can't get hold of dried black or pinto beans, then use tinned in this quick cheat's version!
Save on the hours of soaking and boiling, by using pre-cooked beans and cooking them in a little of their own liquid with onions and garlic until the alliums are cooked out and the sauce thickens.
Serve topped with a dollop of sour cream (or dairy free substitute, or half fat Creme Fraiche, or even Greek yoghurt if you're counting calories) and Fresh Mexican Salsa, as a side dish, or use as a vegetarian filling for tortillas and tacos with the sour cream and salsa and some grated cheese and shredded lettuce or Napa cabbage. These were lovely served alongside my Chicken in Chipotle Chilli Sauce.
If you want to add to the authenticity of the flavour and texture, you can add a further tablespoon of lard to the beans while they're cooking, but I haven't included this in the recipe. For 'Re-Fried' beans, see Notes at the bottom. You could also cook them in an earthenware pot if you have one suitable to go on the hob, which is how they would be traditionally cooked in Mexico.
Serves six, 110 calories per serving.
