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Refried Beans

An excellent vegetarian option, loved by all. Much better and cheaper to cook the beans from scratch, but at a push use tinned beans.
Refried Beans
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You Will Need:

Beans
  • 250 g dry red kidney or sugar beans
  • 4 cloves garlic, peeled
  • a few sprigs of thyme
  • 2 bay leaves
  • 1 onion, cut into quarters
  • 2½ T (37,5 ml) Ina Paarman's Chicken Flavour Stock Powder
  • 4 cups (1 litre) boiling water
Dressing
  • ¼ cup (60 ml) olive oil
  • 1 - 2 chillies, finely sliced
  • 1 T (15 ml) lime or lemon juice
  • 1 x 200 ml Ina Paarman's Sun-dried Tomato Coat & Cook Sauce
  • ¼ cup (60 ml) chopped parsley
  • 2 cloves garlic, finely chopped
Beans
  • 250 g dry red kidney or sugar beans
  • 4 cloves garlic, peeled
  • a few sprigs of thyme
  • 2 bay leaves
  • 1 onion, cut into quarters
  • 2½ T (37,5 ml) Ina Paarman's Chicken Flavour Stock Powder
  • 4 cups (1 litre) boiling water
Dressing
  • ¼ cup (60 ml) olive oil
  • 1 - 2 chillies, finely sliced
  • 1 T (15 ml) lime or lemon juice
  • 1 x 200 ml Ina Paarman's Sun-dried Tomato Coat & Cook Sauce
  • ¼ cup (60 ml) chopped parsley
  • 2 cloves garlic, finely chopped

Ina’s Tip

If time is a problem, use 2 x 400 g tins of barlotti, black eyed or even butter beans. Drain beans very well before use.

Method:

Add the garlic, herbs, onion and Stock Powder to the beans in a saucepan and pour over the boiling water Cook the beans on medium/slow heat until they are just soft. This can take anything from 2½- 3 hours. Remove bay leaves and strain.

Stir-fry the drained beans and chillies in the olive oil over high heat for 2 minutes. Lightly crush with a potato masher and stir through lime juice and Sun-dried Tomato Sauce. Dish into a bowl. Mix together the parsley and garlic and sprinkle over.

Serve on tortillas with

Salsa-cruda and Guacamole

Shredded lettuce

Refried Beans

An excellent vegetarian option, loved by all. Much better and cheaper to cook the beans from scratch, but at a push use tinned beans.
Refried Beans

You Will Need:

Beans
  • 250 g dry red kidney or sugar beans
  • 4 cloves garlic, peeled
  • a few sprigs of thyme
  • 2 bay leaves
  • 1 onion, cut into quarters
  • 2½ T (37,5 ml) Ina Paarman's Chicken Flavour Stock Powder
  • 4 cups (1 litre) boiling water
Dressing
  • ¼ cup (60 ml) olive oil
  • 1 - 2 chillies, finely sliced
  • 1 T (15 ml) lime or lemon juice
  • 1 x 200 ml Ina Paarman's Sun-dried Tomato Coat & Cook Sauce
  • ¼ cup (60 ml) chopped parsley
  • 2 cloves garlic, finely chopped
Ina’s Tip

If time is a problem, use 2 x 400 g tins of barlotti, black eyed or even butter beans. Drain beans very well before use.

Method:

Add the garlic, herbs, onion and Stock Powder to the beans in a saucepan and pour over the boiling water Cook the beans on medium/slow heat until they are just soft. This can take anything from 2½- 3 hours. Remove bay leaves and strain.

Stir-fry the drained beans and chillies in the olive oil over high heat for 2 minutes. Lightly crush with a potato masher and stir through lime juice and Sun-dried Tomato Sauce. Dish into a bowl. Mix together the parsley and garlic and sprinkle over.

Serve on tortillas with

Salsa-cruda and Guacamole

Shredded lettuce

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