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Wahaca Style Refried Beans with Chorizo

Dave and I have always had a soft spot for Mexican food, so having a Wahaca restaurant within ten minutes walk of the flat for the last four years has been incredibly dangerous (for our wallets). It's safe to say that we have tried the majority of the menu at this point, and the one thing that we consistently order as a side is their amazing frijoles, otherwise known as refried beans. They come in two different variations, one with Lancashire cheese and sour cream, and the other with crumbled chorizo, and the crumbled chorizo wins out every time!


Last year, while I was on furlough I got into a routine of having a go at a different 'Friday night Fakeaway' every week, and during our Mexican themed night, I had a go at replicating this Wahaca dish. They're super simple, and so tasty. Just make sure you've got plenty of tortilla chips to dip, preferably with some guacamole and a margarita on the side. Enjoy!

INGREDIENTS - Makes one tasty batch

  • 1 tin of black beans

  • 50g butter

  • 1/2 white onion, finely chopped

  • 2 cloves of garlic, minced

  • 1/3 chorizo sausage

  • 1 Spring onion

  • Pinch of chipotle chilli flakes

  • Salt and pepper to taste

  • Tortilla chips (to dip!)

  • Optional: finely chopped red chilli and fresh coriander garnish

DIRECTIONS

  1. Fry the onion slowly in the butter until soft then add the minced garlic and chipotle chilli flakes (or normal ones) and cook for a further minute.

  2. Drain the black beans but reserve the cooking liquid. Add the cooked beans with a little of their cooking liquid and the onions into a food processor and whiz until you're happy with the consistency. Place into a bowl and season to taste, then leave to cool off slightly.

  3. In the meantime, remove the casing from the chorizo and shred it into small pieces, then cook it in a drizzle of rapeseed oil. Once the chorizo is cooked and the chorizo oil has come out, add in the chopped spring onions for a minute then pour the mixture on top of the frijoles and serve straight away.

  4. Optional: They're also really nice served with some finely chopped red chilli and some fresh coriander.

Any left over will keep in the fridge for a few days, and they taste just a good cold. Just add some extra hot crumbled chorizo and spring onion and you'll be good to go. As ever if you give this a try then do let me know how it turns out and feel free to tag me on instagram/twitter. Happy cooking :)



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