Friday, 3 July 2015


Now when I say dirty I don't mean that in an actual filthy kind of way. That would just be wrong now wouldn't it! What I mean it is that this refried bean bake is just so wrong that it is just oh so right, one of those guilty pleasures that you know you shouldn't be in love with but you could eat by the bucket load. What's great about this too is that although you can make it from scratch if you so please, it's the perfect quick dish to knock together when your pressed for time using simple store cupboard ingredients.

With that in mind please take a look at my salsa recipe here. If you have time and what to make your own then give this one a whirl instead of just emptying a jar. I've never tried to make refried beans from scratch but there are many recipes online which you can hunt out if you really want to go the whole hog otherwise just crack open a tin of the stuff and get going.

As for the spice you can tinker with this to suit your diners needs. Use a mild salsa and reduce the chilies if you have spice phobic people around your table but if not then crank up the heat by picking a spicy salsa and lobbing in as many chilies you think you can handle!

Cheese, must be something that can be grated and goes all soft, gooey and stringy when melted. I've used cheddar but I think the addition of some mozzarella would, whilst not being particularly Mexican, totally work. 

Here's my little guide to this dirty dish for two. It's so simple that you could even prep it at the start of the day ready to just whack in the oven when you get home.

Refried Bean Bake

435g Tin Of Refried Beans
226g Jar Of Tomato Salsa
2 Chopped Red Chilies
2 Handful's Grated Cheddar
Pepper To Season
Handfull Chopped Fresh Coriander Leaves

  1. Start by getting your oven straight up to 200 degrees (180 fan).
  2. Take a deep sided roasting dish that is big enough to spread the refried beans in 1cm even layer across the base.
  3. Pour the salsa on top of the beans and spread it over all the beans in an even layer. Sprinkle over the chopped chilli and then place in the oven to bake for 25 minutes.
  4. Remove from the oven and sprinkle over the grated cheese and pepper. Place back in the oven until the cheese has fully melted. 
  5. Remove from the over and garnish with the fresh coriander leaves.

Serve to the table in the roasting dish and dig in. Dip in some crispy tortilla chips for a delicious dippy treat or you could spread it into tortilla wraps as part of a filling for many a Mexican dish. Fajitas, burritos, enchiladas, quesadillas, it's such a versatile creation that your going to be whipping up for many a quick evening meal fix or even as a naughty snack. Stick it in the middle of your table and get everyone digging in with the chip or spreading it on there burger buns at your next BBQ and get everyone on the dirty train. You know you want to  you saucy sausage!

No comments:

Post a Comment