The temperature has been unforgiving, and when it’s this hot, the last thing I want to eat is something rich and steamy. When the weather’s this hot, it calls for something light yet filling and delicious- like this Mexican Bean Dip.

Now, there are, without a doubt, quite a few heavy bean dip recipes out there. Not this one. This one is light and refreshing and vegetarian.

Oh, and it goes perfectly with an ice-cold Margarita. Or a Tequila Mojito.

You’ll want to serve this with good corn chips. A brand like Tostitos will do in a pinch, but if you can get something more authentic from your local Mexican grocery, it’s worth it. Mmm… chips and dips always makes me feel like partying.

Mexican Bean Dip
1 package taco seasoning
2 16 oz. cans refried beans
1 16 oz. jar salsa
1 16 oz. container sour cream
1/2 cup leeks, green onions or spring onions, chopped
1 large fresh tomato, chopped
2 ripe avocados, diced
2 cups shredded cheese (I am partial to Monterey Jack, but Cheddar is good too)
1 4 oz. can sliced black olives
2 cups iceberg lettuce, shredded
tortilla chips (to serve with dip)

In a medium bowl, combine taco seasoning and sour cream. Refrigerate, and let chill for about 30 minutes.
In a saucepan, mix together refried beans and salsa. Heat on medium just until nice and hot. Set aside to cool.
Spread the cooled beans and salsa mixture in a large lasagna pan (or something similar). Spread sour cream and taco seasoning mixture over this. Then make your layers: cheese, olives, shredded lettuce, diced tomatoes, diced avocados, and green onions.

And that’s it! Serve with tortilla chips, and the aforementioned cocktails.

Since I’m obviously on a Mexican-food kick, I thought I’d post about one of the most necessary Mexican food ingredients: beans.

Pinto Beans, which have a mottled look to them (much like a pinto horse), are the most common variety in Mexico. For that reason, there’s a good chance that the refried beans you had in your last burrito were made with pintos. They’re also the most commonly used beans in chili.

Black Beans, or frijol negro and Kidney Beans are other varieties I’ve used as substitutes many times in my Mexican cooking. The black beans are particularly good for vegetarian dishes, as they have a nice meaty flavor and texture to them.

Which brings me to today’s recipe: homemade refried beans. Once you’ve made these, you’ll never want to go back to canned refried beans again, I promise.

Homemade Refried Beans

500 grams (about a pound) dried pinto beans
3 quarts water
2 tablespoons extra virgin olive oil
1/4 cup water
salt to taste

First you want to rinse the beans very well, making sure to get rid of any “bad” ones. Fill a deep saucepan with water, add the beans in, and bring to a boil. Lower the heat to a simmer, and cook- covered- for about three hours, or until the beans are soft. Strain.

In a large frying pan (this is why they’re called “refried”!), add olive oil over medium heat. Once the pan in warm, add the strained beans, with 1/4 cup of water. Mash the beans in the pan using a potato masher. Taste the beans, and season with salt if necessary.

Serve with your favorite Mexican dish, and resolve never to buy canned again.