Refried beans

Season: All year

Type: Big dishes

Difficulty: Easy

Serves: 6 at home or 24 tastes in the classroom

Fresh from the garden: onions, garlic, tomato passata

Recipe source: Adapted from New Recipes from Moosewood Restaurant


  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • medium knives
  • large non-stick frying pan
  • small frying pan
  • mortar & pestle
  • colander
  • wooden spoon
  • potato masher
  • serving plates

  • 5 cups cooked kidney beans
  • 3 tablespoons extra-virgin olive oil
  • 2 onions
  • 3 garlic cloves
  • 2 teaspoons cumin seeds
  • 1 teaspoons coriander seeds
  • 2 teaspoons sea salt
  • freshly ground black pepper
  • 1 cup tomato passata
What to do

  • Set out your equipment and ingredients.
  • Peel and chop the onions.
  • Peel and finely chop the garlic.
  • Dry-fry the spices, one at a time, over medium-high heat until aromatic, then add to the mortar. Grind with the pestle to a fine powder.
  • In a large frying pan sauté the onion in the oil over medium heat until the onion is translucent.
  • Add the garlic and spices and cook for 3 minutes.
  • Add the beans and cook for 10 minutes.
  • Using the potato masher, mash the beans until about two-thirds of the beans are mashed.
  • Add the tomato passata to help prevent sticking.
  • When the beans are well-mixed and bubbly hot, they are ready to serve.
  • Check for seasoning and serve.


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