The mashed potatoes of Mexican cuisine, refried beans are a versatile, addictive, and delicious side dish. It is a relatively simple dish where you can choose exactly how you want to make them, whether chunky or smooth, the type of oil and beans used, etc. Pinto beans are the most common choice for refried beans although other bean varieties such as black beans are also used. At its essence, refried beans are just a really flavorful bean purée, and while pintos and black beans are the most common choices, there’s no reason this basic method couldn’t work with any bean. Other beans, like chickpeas and cannellini, may not make a particularly authentic-tasting plate of refried beans, but they’d still be totally delicious. This delicious dish can be used as one of the components of Mexican Tostadas. Also see the recipe for Home-made Baked Beans contributed by Carolié de Koster.
1 x 410 g tinbaked beans in tomato sauce or pinto or black beans 30 g/ml butter or bacon drippings 1 small onion, finely chopped 1 small clove garlic crushedor 2,5 mlgarlic and herb seasoning pinch chilli powder or cayenne pepper (to taste)
Place all ingredients into a saucepan and cook while mashing with a potato masher until a thick paste is obtained.
Simmer gently for about 10 minutes or until the paste becomes fairly dry.
Hummus is a Middle Eastern dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic.As an appetizer and dip, hummus is scooped with flatbread, such as pita. Garnishes include chopped tomato,cucumber, coriander, parsley, caramelized onions, sautéed mushrooms, whole chickpeas, olive oil, etc.
Hummus Day is an annual event celebrated on the third Thursday in May. The holiday started in 2012.
Also see the recipe for Falafel or chickpea croquette, which is another great recipe which uses chickpeas.
1 x 400 g tin chickpeas, drained 30 ml olive oil 30 ml lemon juice 15 ml Tahini (sesame seed paste) 10 ml crushed garlic 5 ml ground cumin good pinch salt
Drain the chickpeas and transfer it to a food processor.
Add the oil, lemon juice, garlic, cumin and salt and blend until thick and creamy.
Add a little water if you want a different consistency.
Transfer the hummus to a serving dish and serve with pita bread.
Makes ± 500 ml.
Replace the tahini paste with peanut butter.
Add 15 ml soy sauce or sweet chilli sauce (mild or hot) – or both!
Add 30 ml chopped peppadews (mild or hot) or chopped parsley or fresh coriander
This is a most rewarding dish made with canned beans in tomato sauce. Serve as a vegetarian meal with bread, rice or pasta, or as a vegetable side dish with braaied meat. It can also be served as a salad.
I love to make this dish, which can be served either hot or cold, during the festive season, as it reminds me of Christmas trees and Christmas Baubles, but you can definitely enjoy it right through the year!
700 g green beans, topped and tailed
5 ml canola or coconut oil
1 large onion, sliced
zest of 1 large lemon, finely chopped
5 ml crushed garlic or garlic & herb seasoning
500 g cherry tomatoes
2.5 ml salt or seasoning of your choice
freshly ground black pepper
Weigh the beans with an electronic kitchen scale to determine the weight if you don’t have the exact amount.
Cut the beans into 3 cm sections and rinse the beans in a colander under running water.
Steam the beans for 5 to 8 minutes in a steaming basket on the stove, in an electric steamer or in the microwave. Be careful not to overcook the beans – they need to be firm and crisp.
Rinse the beans under cold water and set it aside.
Zest the lemon with a zester and chop the zest finely. Set it aside.
Heat the oil in a large saucepan. Add the onion, lemon zest, garlic or garlic and herb seasoning and stir-fry with a turner for a few minutes until tender.
Add the tomatoes and stir-fry for a further 2 to 3 minutes. The tomatoes must still be whole, i.e. remove the saucepan from the stove before they burst open.
Add salt and freshly ground pepper to taste.
Add the green beans and heat through.
Transfer the bean mixture to a serving dish and serve hot or at room temperature as a vegetable side dish.
8 to 10 servings.
Add slivers of Parmesan or Pecorino cheese to the beans when ready to serve.
A perfect example of how to transform a traditional meat sauce into a double healthy option. The sauce contains 5 vegetables plus 2 kinds of legumes to boost the fibre and protein. Serve with favourite cooked brown or basmati rice, couscous, boiled jacket potatoes or crusty bread and green salad.
2 Tbsp (30 ml) olive oil 1 medium onion, coarsely chopped 1 clove garlic, chopped 1 medium carrot, peeled and dice 1 large baby marrow 1 stick celery, sliced 1 red pepper, seeds removed and finely diced ½ tsp (2.5 ml) chilli powder (or more to taste) ½ tsp (2.5 ml) ground cumin ¼ tsp (1 ml) ground cinnamon 500 g lean minced beef 1 x 400 g tin chickpeas, drained 1 x 400 g tin red kidney beans, drained 1 x 400 g tin chopped tomatoes ¼ cup (60 ml) water (or a little more if needed) 1 Tbsp (15 ml) balsamic vinegar ¼ tsp (1 ml) salt ground black pepper
To serve and garnish greenery such as coarsely chopped parsley, spring onion or fresh coriander natural yoghurt (optional) sliced, diced or mashed avocado (optional)
Heat the olive oil in a heavy based saucepan and add the vegetables, chilli powder, cumin and cinnamon. Cook and stir over moderate heat for 5 minutes.
Add the meat, stir to break up finely and continue cooking for 3 minutes more.
Add the chickpeas, kidney beans, tomatoes, water, vinegar, salt and a good grinding of pepper and bring to the boil. Turn down the heat and simmer partly covered for about an hour, stirring from time to time to stop it catching. Add a little more water if needed.
Place the yoghurt and avocado into small serving bowls. Adjust seasoning and serve the meat with side dishes as explained above.
Notes The chickpeas or the beans can be replaced by 1 cup (250 ml) finely diced potato.
15 ml olive or sunflower oil
125 ml coarsely chopped onion and / or leek
1 clove garlic, chopped
20 ml brown sugar
20 ml Worcestershire sauce
15 ml tomato paste
10 ml prepared mustard
1 x 400 g tin diced tomatoes or liquidised whole peeled tomatoes
1 x 400 g tin Cannelini beans, drained
Seasoning (optional to taste) salt, white and ground black pepper,
dash of chili sauce or pinch chili powder
Place the oil, onion or leeks and garlic into a saucepan and sautee gently until tender.
Add all the remaining ingredients and simmer partly covered for 30 minutes or until liquid has reduced to a good consistency.
Adjust seasoning and serve warm or cold.
Keep refrigerated up to a week.
Other kinds of beans or mixed beans can be cooked in the same way.
Mustard, a condiment with very little fat and sugar, can be enjoyed freely and is one of the main flavours for baked beans.
Falafel is a deep-fried ball or patty made from ground chickpeas and/or Fava beans.Falafel is a traditional Middle Eastern food commonly served in a pita, which acts as a pocket, or wrapped in a flatbread.Falafel balls may also be eaten alone as a snack or served as part of a meze platter. Also see the recipe for Hummus (Chickpea Pate).
10 ml olive oil 30 ml spring onion, thinly sliced 5 ml crushed garlic 1 x 400 g tin chickpeas, drained 10 ml ground cumin 30 ml parsley, finely chopped 10 ml lemon zest, finely chopped 1 large egg, beaten fresh breadcrumbs (optional)
Heat the oil in a small pan.
Fry the onion over a medium heat for 3 to 4 minutes until softened.
Add the garlic and fry for a further two minutes and remove from the heat.
Drain and rinse the chickpeas and process it in a processor with the pulse action. It should still be a little chunky. Transfer the mashed chickpeas to a mixing bowl.
Add the sautéed onion and garlic and mix well with a wooden spoon.
Add the cumin, parsley and lemon zest and mix well.
Taste and season with salt and pepper. Add the egg and mix together.
Add some breadcrumbs if the mixture is too wet to roll into balls.
Preheat the oven to 200 °C.
Divide the mixture into golf ball sized balls and place them on a baking tray greased with non-stick cooking spray.
Place the baking tray in the fridge for 20 to 30 minutes.
Remove the falafel from the fridge, brush with a little oil and bake for 25 minutes, or until crisp and golden-brown. Turn the falafel occasionally to ensure even cooking.
Serve the falafel by itself, or with pita bread and tahini or hummus.
Makes 15 to 20 depending on size.
Variation The falafel can also be deep-fried in sunflower oil.