*rubbing hands together*

Okay:

Refried Beans.... Pinto beans are preferred but I use black beans mostly

400gm dried beans
4 cloves garlic (whole)
2 tsp chilli flakes or 1 small red chilli deseeded
1 jalepeno deseeded
1 onion
lots of water... LOL sorry!!!
salt & pepper
4 pieces of bacon - not short cut (or if vego use 1/4 cup olive oil)

First, rinse your beans, pick out the ugly ones.... than put in a large bowl and pour water in to 3cm over the bean level. Leave overnight. In the morning drain & pop the beans into a slow cooker... 5 litre or larger... Cover the mix with water & add 3 cm of water on top. Stir it all together. Leave on low, checking every hour or so with a stir & add water if needed. Near the end you need the water to only just touch the top bean layer at most.

When its finished cooking, I put containers of beans into the freezer. In takeaway portions. Then when I want to cook.... I refry

To refry:
In a fry pan put 1/4 cup cold pressed olive oil. Leave to heat, then add bean mix. Let warm stirring regularly. After everything is nice and warm... grab your favourite potato masher & work through until you get your desired texture. We like a few whole beans in ours.

Mexican Mince:

500gm mince
3 tomatoes
1/2 onion
1 clove garlic minced
1 tbsp ground cumin
1/2 tsp paprika (hungarian... or sweet)
1 tsp coriander... cilantro
1 jalepeno sliced with or without seeds is whatever your choice of spice
beef stock.... 1 cup ish?
1 tsp salt
pepper

brown your mince. Pop your tomatoes in some hot water & peel, than core them. Chuck them in the pan & squash them in. Add all other ingredients and 1/2 cup beef stock. I cover and leave for 10 minutes and then stir & taste & add more cumin or salt sometimes cinnamon... I also add carrot finely grated and spinach in to trick my kids but its obviously not authentic I add stock if needed and in the end I mix 1 tbsp stock with 1 tbsp flour into a paste & stir it in to give it a gravy type feel and less watery.