A staple of the Tex-mex cooking, these easy beans can be used in quesadillas, tacos, salads or burritos.
Soak the beans overnight in plenty of water.
Bring the beans to the boil in 1.2 litres/2 pints of water and boil until tender. Reserve the cooking water.
In a large frying pan, heat the oil and butter and sweat the onion until softened.
Fry the bacon until cooked.
Mash the beans as fine as you like, then mix them with the bacon and onion mixture.
Add some of the reserved cooking water to the beans to give you the same consistency as double cream. Serve.
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