Re-fried Beans for a fiery Bonfire Night treat…

This recipe has become a firm favorite in our household. It is quick to make, full of flavor and is adaptable to what you have in the cupboard. It is a perfect recipe for a bonfire gathering, as it can be cooked quickly, assembled to suit the individual and can be eaten with no plates! Less washing up!

This is another one from River Cottage – Veg Every Day, which i cannot recommend enough.


  • 2 tablespoons rapeseed or olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, chopped
  • ½ red chilli, deseeded and chopped
  • A pinch of dried oregano (optional)
  • 1 large or 2 medium tomatoes
  • 400g tin cannellini or borlotti beans, drained and rinsed
  • Cayenne pepper or hot smoked paprika (optional)
  • 3 freshly cooked, soft flatbreads or pitta breads
  • 2–3 tablespoons soured cream

Little extra’s…

  • Sea salt and freshly ground black pepper
  • Grated Cheddar or hard goat’s cheese
  • Finely sliced red onion or chopped chives
  • Sliced, pickled chilli
  • Sliced or diced avocado, or lemony guacamole
  • Cayenne pepper or hot smoked paprika


Heat the oil in a small frying pan over a medium heat. Add the onion and fry for about 10 minutes, until soft, adding the garlic and chilli a few minutes before the end, along with the oregano, if using.

Halve the tomato(es) and grate the flesh directly into the pan (discard the skin), then let the mixture bubble and reduce for a few minutes. Add the beans and cook gently, crushing them down with a fork to make a coarse purée.
Season well with salt and pepper and add a pinch of cayenne or smoked paprika if you like things spicy.Put a spoonful of the mixture in the centre of a flatbread (or the pocket of a warmed pitta). Top with a dollop or two of soured cream and any optional extras that you fancy. Fold and eat.

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