A breakfast and snack-table staple of Mexican cooking, frijoles refritos are made by sautéing and mashing boiled beans in butter. Their creamy texture and smoky chilli flavour make them just as good alongside huevos rancheros as on their own.
Melt the butter and cook the finely chopped onion until soft, then add the crushed garlic and cook a few seconds more.
Add the cumin and smoked chilli flakes, cook for 30 seconds, then tip in the boiled beans along with their liquid.
Mash the beans with a masher over low heat and cook for 15 minutes until thickened, adding a spoon of the cooking liquid if it gets too thick.
Adjust the salt, scatter over the grated kaşar cheese and fresh coriander, and serve hot.
Keep the heat very low while mashing the beans, or they will catch on the bottom of the pan. Allergens: contains milk and dairy.
If you cannot find smoked chilli flakes, mix regular chilli flakes with a pinch of smoked paprika for a similar flavour.
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