Make a refried bean mix by gently cooking onion, handful chopped coriander stems, garlic crushed with salt, ground cumin, mixed dried herbs (or use a fresh herb bundle) in olive oil until soft.

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Season with salt and pepper. Put one can of refried beans in a small sauce post over medium heat. Thin out with chicken stock. This will vary depending on taste ( I like mine on the softer side).

Tinned black beans makes this batch of refried beans ready in no time! Use the leftovers to make molletes – a Mexican version of beans on toast, with melty cheese and a refreshing spoonful of ...