1 tin of beans – red kidney or black-eye beans are best but you can just rinse the red sauce off baked beans
2 tablespoons cooking oil
1 smallish onion
Chop half the onion into thick slices and chop the other half finely as a garnish.
Heat the oil in a heavy frying pan and fry the thick onion slices in it until they are brown.
Discard the onion, keeping the oil hot.
Add the rinsed beans, mashing them with a potato masher or a fork while they fry.
Keep stirring them so they don’t burn – if they do add a little more oil.
They are done when they are the consistency of thick porridge, and you can then use them with tortillas or bread and salad to fill burritos. If you add some tomato sauce they can be mixed with pasta (perhaps with grated cheese or a few sliced mushrooms).