Refried Beans


3 cups

Prep time


Cooking time


Total time




  • 2 onions (2 or 3 medium, depending on how much you like onion)

  • 3 clove garlic

  • 1 can tomato sauce (213 ml)

  • 2 teaspoon ground cumin

  • 2 teaspoon mild chilli powder

  • 2 cup red kidney beans (dry)

  • 1 dried cillantro (or cillantro paste)

  • 1 dash lime juice


  • Wash dry kidney beans. Let Kidney Beans soak overnight in 4 cups of water. Drain.
  • Cook kidney beans in 4 cups of water, for 1 hour until soft. Drain.
  • Mash red kidney beans using a food processor. Adjust thickness with very small amounts of water. You want a nice paste consistency.
  • Chop the onion and garlic into very small pieces. Saute in 4 tbsp of cooking oil, until onions are transparent. Be carefull not to burn garlic.
  • Add the tomato sauce, the cumin, and the chilli powder. Stir and let simmer for a minute.
  • Add your red kidney bean paste, stir well. Bring heat down to medium-low. Add cillantro and a few squirts of lime juice.
  • Heat for 3 minutes while constanly stirring. Use a bowl scraper to stir as the paste will stick to the sides or the pan easily.
  • Serve hot or refrigirate.


  • This recipe is great cold too. You can use it as a spread/dip with a vegetable platter.
  • Use canned beans for a quick version