Refried beans are a staple of Mexican food, and ready-to-eat tins are available in every supermarket and corner shop. They are, however, so easy to make at home. This recipe makes a lot, so you can freeze the leftovers. Epazote is a dried grass-like herb which really lifts the flavour of such a simple dish, but don’t worry if you can’t track it down!

Ingredients:

• 500g bag dried pinto beans

• water

• salt and pepper

• 1 tsp epazote (optional)

Recipe:

1. Place the beans in a large pan and fill with water. Leave to soak overnight.

2. Drain the beans and add fresh water so that the beans are submerged by about 2cm/1 inch.

3. Bring to the boil and simmer gently until the beans are very soft. Make sure the pan does not boil dry.

4. Using a fork or potato masher, mash the beans in the water until you have a sloppy sauce. You can make it as smooth or as lumpy as you like.

5. Keep cooking the beans, uncovered, on a low heat, until the remaining liquid is cooked off.

6. Season and serve as a simple side dish, or as a filling for quesadillas, burritos or tacos.