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Black beans – refried if you like

Black beans (sometimes called turtle beans) have a fantastic rich flavour and velvety texture and they hold their shape well during cooking. They are incredibly high in fibre and protein and ridiculously cheap, especially if you use dried beans.

The recipe is split into two. First you cook dried black beans from scratch, then, if you want to go a step further, you can ‘refry’ them. Any of the following recipes will work with either the simply cooked beans, the refried beans or a tin of shop-bought refried beans, but I recommend the refrying-yourself method as by far the most delicious.

Makes 12 portions (approx. 100g each)

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2 tbsp olive oil

1 medium onion, peeled and finely diced

2 garlic cloves, peeled and crushed or grated

500g dried black beans, soaked overnight in plenty of cold water, then drained