Mexican refried beans

Total Time 30 minutes
Course Lunch
Servings 4


  • 2 garlic clove
  • 1 fresh red chilli
  • 1 bunch fresh coriander
  • 1 roasted peppers
  • Drizzle extra virgin olive oil
  • 3 400 g tins of beans/legumes cannellini, kidney, 4 bean mix
  • 4 Egg
  • 1 lime


  • Peel and finely slice the garlic, deseed and finely slice the chilli and pick the coriander leaves and finely slice the stalks. Drain and finely chop the peppers.
  • In a large frying pan, heat a splash of oil and fry the garlic, chilli and coriander stalks for 1 to 2 minutes, or until golden.
  • Drain the beans, then add along with the peppers, then season to taste. Fry for 15 to 20 minutes on a low heat, stirring occasionally, until crispy.
  • Poach the eggs. Finely chop the reserved coriander leaves, and cut the lime into wedges.
  • Serve a spoonful of beans topped with a poached egg, chopped coriander leaves and a wedge of lime for squeezing over.


Calories: 297kcalCarbohydrates: 30gProtein: 21gFat: 9gSodium: 78mgFiber: 12g
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