Refried Beans

Refried beans are such a quick nourishing dinner - when made with fresh, homegrown shellout beans it's next level creamy and yummy. When everything bar the salt, cumin and oil are homegrown - it's a big thumbs up for low food mile deliciousness.
Dollop on a bowl of rice or grains with greens and a fried egg, or our favourite - spread inside a warm sourdough tortilla with fish, leafy's, herbs and avocado.

Ghee or olive oil
Small onion finely sliced or diced
Big pinch of salt
2 big pinches of cumin seed, roughly crushed
2 big pinches of chilli flakes
3 cloves of grated garlic
3/4c water
3 cups of cooked or canned beans
Lime or lemon
Lots of fresh coriander or parsley

• Warm the ghee, add onion and salt, and saute gently until translucent - don't rush the onion! Melty onion is the magic start.
• Add garlic and spices, and toss the pan about until the fragrance hits your nose. Add the beans and 1/2c water. Stir together and pop a lid on the pan.
• Cook at a medium pace for about 5minutes until the beans are squishy then remove the lid and mash the beans with a potato masher. Add more water as you need it - home cooked beans soak up more than canned beans.
• Squeeze in lime juice - start with 1/2 a lime, and go from there. Taste for salt, lime, chilli. Sprinkle with fresh herbs.