Heat the oil in a frying pan and sweat the onion until it’s soft and golden.
Add the garlic and chilli and continue to cook for 2-3 minutes until softened.
Depending on how textured you like your refried beans, either use a potato masher to mash your beans in a bowl with their liquor or whizz them with a blender for a smoother result.
Add the beans to the ban with the fried onions and cook over a medium heat with the epazote or oregano and the salt until the mixture reaches your desired consistency. It’s better to keep it on the looser side as it will firm up considerably as it cools.
Serve immediately or cover well and use within a couple of days.
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A staple of Mexican cuisine, these refried beans go perfectly with almost any meal.
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