Refried beans are so easy and inexpensive to make. They taste great in Mexican wraps or can be used as a dip for some clean corn chips along with some Clean Eating Guacamole. Sometimes I make up a batch to put on top of a jacket potato or to use as a base on a Mexican pizza.
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Beans are a great source of protein, vitamins, minerals and fibre. They make a great meat substitute in many dishes, like my Clean Eating 3 Bean Chilli.
These Clean Eating Refried Beans are pretty mild, but feel free to add some extra seasonings to spice them up a little bit!
What meat free recipes do you make with beans?
Clean Eating Refried Beans
- Yield: 4 Servings
- Ready In:
These Clean Eating Refried Beans are pretty mild, but feel free to add some extra seasonings to spice them up a little bit.
- 300 gram tin Kidney Beans about 175g drained weight
- 300 gram tin Cannellini Beans or Pinto Beans about 175g drained weight
- 160 ml Water
- 1 teaspoon Bouillon Stock Powder organic, reduced salt if possible
- 1/8 - 1/4 tespoon Mild Chilli Powder
- 1/8 - 1/4 teaspoon Sweet Smoked Paprika
- 1/2 teaspoon Ground Cumin
- 2 Tablespoons Nutritional Yeast
- Drain and rinse the beans and place them in a saucepan or frying pan.
- Using a masher of some sorts (potato masher or egg masher) roughly mash the beans until they are mostly all broken up.
- Pour the water into the saucepan with the beans and turn on the heat to high.
- Once the bean and water mixture begins to bubble a little, turn down the heat to low and add all of the other ingredients.
- Give the whole thing a good stir and let it cook on low for about 5 minutes, until thickened. Serve straight away or cool and keep in the fridge for up to two days.