What you will need

  • 250g Dry Pinto Beans

  • Water

  • 1 x large brown onion

  • 3 x garlic cloves

  • 1.5 x Tbsp Mex rub

  • 1 x tsp tomato puree

  • Salt & pepper to taste

  • Good olive oil

  • 2 x wedges of lime

  • Handful of fresh coriander


Prep: 15 mins

Cook: 1 – 2 hours

Serves: 4


1) Wash dried beans thoroughly under cold water

2) Place in a pot and cover with water by at least 2 – 3 inches and add a pinch of salt.

3) Bring to boil & turn heat down to simmer for 1 – 2 hours until the beans are very tender.

4) Remove from heat and leave to one side (keep the liquid as we may need this)

5) In a separate pan, add good amount of olive oil & fry down onion for 10 – 15 mins

6) When onion starts to soften, add garlic

7) As garlic begins to colour, add tomato puree and stir for 2 mins

8) Add Mex rub, turn heat down and stir for 1 min

9) Drain the beans (but try and keep some liquid) and add the beans to the pan.

10) Mash/mix until you are happy with the texture

11) If bean/onion mix is dry at all, add some of the liquid from the original bean pot.

12) Season to taste with salt, pepper & Mex Rub.

13) Add a squeeze of lime juice, fresh coriander on top & you’re done!


Serving suggestion:

Serve on top of some warm Corn Tortilla Chips with Vegan/Non-vegan Cheese, fresh Salsa, Guac and a couple of Jalapenos!