Recipe: Refried Beans

This little number was given to me by my brother in-law who lives in America, think of refried beans as the Mexican mashed potatoes, with the same  consistency, but I prefer to keep the mashing to a minimum resulting in whole beans and a chunkier texture.  This vegan, Mexican dish can be eaten as a filling for tacos and burritos, a topping for nachos or as a side.


  • 1 tbsp olive oil or 2 tbsp coconut oil
  • 1 can chopped tomatoes
  • 2 cans drained, assorted beans (I prefer to us cannelloni and butter beans)
  • 2 large tomatoes chopped
  • 1 large onion chopped
  • 1/4 cup spring onion (garnish)
  • 1 generous handful of fresh coriander
  • 1 green finger chili (optional)
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp sea salt
  • 1 tsp group black pepper
  • 1/4 tsp cayenne pepper
  • 2 tsp ground cumin
  • 2 tsp crushed garlic


  • In a pot  heat the oil and fry onions on a medium heat until brown.
  • Add garlic, cumin and tomatoes to the browned onion and fry for five minutes. If the mixture become too dry add a little water.
  • Add the canned tomato, chopped chillies, beans, lemon juice, pepper and salt to the mixture and stir.
  • Cook with the lid on for 10 minutes on a low heat.
  • Mash the beans until thickened to personal preference, add coriander and additional lemon juice, cumin, cayenne pepper, salt and pepper and simmer for 15 minutes.
  • Remove from heat and leave to cool for 15 minutes before eating.
  • Garnish with spring onion.

* Also read the complimenting Zesty Guacamole and Authentic Venezuelan Salsa recipes for a delicious Mexican Fiesta.