Quick borlotti refried beans

at a glanceingredients flow right into the finished dish

½ tsp

cumin

½ tsp

smoked paprika

¼ tsp

chili or cayenne

¼ tsp

dried oregano (optional)

65 g

onion, finely chopped

garlic clove, minced

1 can

borlotti beans, canned

½ tsp

salt

0.3 tsp

MSG

lime juice — a lot

Pre-mix cumin

Heat fat

Add spice mix

Drain can

Keep stirring

Season

Not in the grid because no step names it: oil or lard.

Grid inferred from the written steps.

Pre-mix the cumin, paprika, chili and oregano.½ tspcumin½ tspsmoked paprika¼ tspchili or cayenne¼ tspdried oregano (optional)
Heat the fat in a stainless pan on medium. Fry the onion 3–4 min until soft, then add the garlic for 30 s.65 gonion, finely chopped1garlic clove, minced
Add the spice mix and stir 15–20 s to toast it in the fat.
Drain the can through the lid so some liquid stays with the beans, tip them in and mash right away while they simmer.1 canborlotti beans, canned
Keep stirring and scraping the fond off the bottom as it thickens, 4–6 min. Pull it while still slightly looser than you want; it firms up off the heat.
Season with the salt and MSG, then squeeze in plenty of lime. Taste and adjust.½ tspsalt0.3 tspMSGlime juice — a lot