Great Tex-Mex dishes

Red Beans and Rice
300g dried kidney beans, soaked overnight
225g tinned tomatoes
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp Worcestershire Sauce
380ml chicken stock, tinned or fresh
165ml water
½ tsp salt
330g Basmati rice

1. Pre-heat the oven to 180C/350F/gas mark 4.
2. Put all the ingredients except the rice in an ovenproof, lidded casserole, and bake for 1 ½ hours till the beans are soft.
3. Stand for 10 minutes while you cook the rice, then pour beans over the rice and stir to incorporate.

Refried Beans
300g dried kidney or black beans
1 medium onion, peeled and quartered
4 cloves garlic, peeled
1 tsp chilli powder
1 tsp cumin, freshly ground
1 bay leaf
3 tbsp olive oil
salt and freshly ground pepper

1. Cover the beans with 450ml water and soak overnight.
2. Drain, cover with water to 5cm above them, then boil gently until soft. Add the remaining ingredients and simmer gently for half an hour, stirring often.
3. Cool, then blitz the bean mixture in a food processor to form a rough mush, not a smooth pulp.
4. Heat the olive oil in a frying pan. Pour in the bean mixture and fry them in the oil, stirring all the while, until heated through. Check the seasoning.