Fallow Restaurant London

Refried Beans

This beautiful staple South American dish is wonderful served with steak and eggs for a weekend breakfast or brunch. Especially great when you want to treat or impress someone.

Overhead shot of refried beans with fried egg and bavette steak

Refried Beans

  • Author: Fallow
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes


Units Scale

For the beans

  • 250g dried pinto beans
  • 1 tsp bicarbonate of soda
  • 1 shallot, peeled and halved
  • 1 clove garlic
  • 2 dried red chillies
  • 2 bay leaves
  • 2 sprigs of thyme
  • 4 spring onion tops (or a leek top)

For the frying

  • 50g bacon or pork fat (we used left over from a roast pork belly)
  • 200g smoked bacon trimmings or lardons
  • 1 large onion, chopped
  • 2 bay leaves
  • 2 dried chillies


  1. Soak the beans overnight (or for at least three hours) with plenty of cold water in a large bowl (they will expand) and the teaspoon of bicarbonate of soda
  2. Drain the beans and discard the water. Place them in a medium sized pan with 2.5 litres of water, the shallot, garlic clove, thyme, dried chillies, bay leaves and spring onion tops. Bring to the boil and simmer, part-covered for 45 minutes to an hour until tender.
  3. Meanwhile heat the pork fat in frying pan, add the lardons and fry to render the fat completely. Add the copped onion, some salt and pepper, the bay leaves and chilled and fry for a 5 or so minutes until the onions are soft and sweet.
  4. When your beans are ready, fish out the aromatics, but keep the cooking liquid. From your frying pan remove the chillies and bay leaves, and spoon in the beans along with a little cooking liquid.
  5. Give the whole lot a good mash until you achieve a texture somewhere between chunky and creamy (you could blend the lot if you wanted to go smooth). Check for seasoning.
  6. Serve with a steak, fried egg and, of course, your favourite chilli sauce.

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