Refried beans with Spinach and an optional Tomato Sauce
Lovely silky spicy refried beans with spinach to boost the nutrition and add more colour. With an optional coriander flavoured tomato sauce for those that can tolerate them. (I can’t, they make me feel hungover)
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Refried beans with Spinach and an optional Tomato Sauce
Lovely silky spicy refried beans with spinach to boost the nutrition and add more colour. With an optional coriander flavoured tomato sauce for those that can tolerate them. (I can’t, they make me feel hungover)
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| Servings | Prep Time |
| 4 | 15minutes |
| Cook Time |
| 40minutes |
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Ingredients
Beans
- 4tbsp extra virgin olive oil
- 2tsp coriander seeds
- 2tsp cumin seeds
- 6 chilissome red and some green
- 1tbsp ground coriander
- 1tbsp ground cumin
- 2tbsp chili powder
- 6 onions
- 2 green peppers
- 2 yellow peppers
- 4 red peppers
- 2 400g tins red kidney beans
- 2 400g tins pinto beans
- 2 400g tins black eyed beansI usually use black beans here but had run out. either if fine.
- 500g spinach
Sauce
- 2tbsp extra virgin olive oil
- 1tsp coriander seeds
- 1tbsp ground coriander
- 2cloves garlic
- 1 onion
- 1 red pepper
- 1tin tomatoschopped
Instructions
Beans
- Chop the chilis
- Chop the onions and cut the peppers into chunks
- Don’t forget to save the scraps for the piggies
- Heat the oil and add the chilis and seeds
- Once sizzling add the onions and cook until starting to caramelise, then add half the peppers and get them to start to caramelise before adding the rest so they don’t just get soggy.
- Once the onions and peppers all have a good colour add the ground spices and chili powder and cook for a couple of minutes.
- Next add the beans and stir well. These need to be frying rather than just heating so add more oil if necessary if the pan is dry. Put the lid on in between stirs.The texture will gradually change as the beans fry and some of them get a bit mashed, they will look a bit glossy. Try to be patient, the longer you fry them the better they will be.
- Once your patience runs out add the spinach and wilt under the lid. If the beans are close to burning stir it in to speed it up if there is room. The spinach adds liquid and improves the consistency. It will also lift any browning from the bottom of the pan and make a bit of sauce. So brown is good but not black!
- When it is all piping hot and creamy the beans are ready.
Sauce
- Chop the garlic and the onion. Heat the oil and fry them with the coriander seeds until the onion colours.
- Add the red pepper and fry until it softens and colours. This bit really brings out the flavour so be patient.
- Once nice and soft and caramelised add the ground coriander and fry for another minute. Then add the tin of tomato plus half a tin water to lift the remaining juice from the tin. Swirl and add.
- Simmer until the beans are ready and you have run out of patience. It only improves given more time.
Before you eat
- Feed the scraps to the guinea pigs.
Recipe Notes
Please note there is not enough sauce if all the beans are to be eaten with it. If everyone eating it likes sauce at least double the quantity.
The beans are lovely by themselves but you could also add some guacamole or just pieces of avocado on top.