Refried beans

Refried beans


 Refried beans are a staple of the Mexican diet, stuffed into quesadillas, tacos or great as a snack with tortilla chips. When they’re cooked with nutritious ingredients refried beans are a healthy way to add protein, fiber and complex carbohydrates to your meals. We love to use kidney beans in ours with a deliciously rich tomato sauce. Whether you eat these Mexican style, serve with quinoa or even your morning eggs, these are great fuel and will keep well in the fridge for a few days.

1 small red onion, finely chopped

2 large cloves garlic crushed

1 tin chopped tomatoes

2 tsp dried oregano

1 tbsp balsamic vinegar

1 tbsp tamari

1 tsp coconut sugar (optional)

2 tins kidney beans, drained and rinsed through with water

Saute onion and garlic in 1 Tbsp olive oil for 2-3 minutes. Add in remaining ingredients except for the kidney beans. Allow to simmer on a medium heat until reduced by half.

In a bowl, lightly mash your kidney beans. Stir into your reduced tomato mixture and simmer until heated through.

Season with cracked pepper (and salt if needed).


Serve with quinoa, our carrot salad and yoghurt. Can also be used to fill wraps as well or on toast topped with your favourite cheese.


TIP – Make double and freeze the extra. Keeps in the fridge for at least 2 days, so you can also use as a quick leftover to take to work for lunch!



Share Recipe: