Lucy's Friendly Foods

Refried bean can be a bit of an acquired taste (and to be honest not the prettiest dish!), but they’re such a great vegetarian protein boost in a Mexican meal and the perfect accompaniment to green rice. This recipe converts a tin of pintos and a few choice ingredients into a creamy, tasty dish in a matter of minutes. I’ll never buy another insipid tin again.

Speedy Refried Beans (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)


serves 4

  • 1 tin of pinto beans, drained and rinsed
  • 1 tbsps extra virgin olive oil
  • 1/2 clove garlic, minced
  • 1/2 onion, finely chopped
  • a knifepoint of cumin
  • 1 tbsp lime juice
  • salt
  • water

– Saute the onion and garlic in oil until softened but not browned

– Add the beans, cumin and salt.

– Cook whilst mashing the beans with a wooden spoon, adding the lime juice and a touch of water when needed.

– Continued until you reach your desired consistency.

– Serve garnished with chilli and coriander

11 Responses

  1. Boy, you are on a real Mexican kick at the moment! Good for you! I’m a huge fan of the cuisine, and am lucky to have it on my doorstep. This is very similar to my “speedy” recipe, except in place of the water, I use a milk substitute or some of the bean-can water. Either way, super yummy!

    1. I can never seem to get far from Mexican food… I bet you can get lovely stuff outside the home, but here it’s make it or don’t have it!!!

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