Mexican Refried Beans

Inexpensive and super tasty, these Mexican Refried Beans go well served any time of the day. Serve over a bed of rice, warmed tortillas and top with an egg if so desired.

Serves: Four
Time: 30 minutes


  • 2 cloves of garlic, minced
  • 1 fresh red chilli, deseeded and thinly sliced
  • 1 bunch of fresh coriander, stems and leaves divided, chopped
  • 1 small jar of roasted peppers, drained and chopped
  • 2 tablespoons olive oil
  • 3 x 400 g tins of beans drained, such as cannellini, kidney, black
  • 4 large eggs (optional)
  • 1 lime


Heat the oil over medium heat in a large frypan. Fry the garlic, chilli and coriander stalks for 1 to 2 minutes, or until golden.

Add the beans along with the peppers, seasoning to taste. Over a low heat, cook for 15 to 20 minutes, stirring occasionally, until crispy.

Poach or fry the eggs (optional).

Serve beans with the fresh coriander and lime, topping with optional egg.

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Written by bro


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