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Tapas recipe - refried kidney beans
Habitas refritas

450g/1Ib kidney beans
1 red chilli, seeded and chopped
1 medium onion, finely chopped
2 tsp garlic, crushed
1 tsp paprika
Salt and freshly ground black pepper
1½ pts water
6 rashers lean bacon, rind removed
55g/2oz butter
Parsley to serve

Place the first seven ingredients in a pan, bring to the boil, and simmer for 40 minutes.

Place one-quarter of the total in a food processor and purée. Remix the puréed beans with the whole beans.

Chop the bacon and place in boiling water for 10 minutes to remove the saltiness. Remove from the water, and drain.

Heat the butter in a frying pan and fry the bacon. Add the beans, little by little, and mash with the back of a spoon. Season well.

The beans should go into a thick purée. Season, sprinkle with parsley and serve. The more often you refry the beans, the better they taste.

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