Fast Refried Beans

This isn't a traditional refried beans recipe, but a very quick red kidney bean mash flavoured with spices. Eat on wholemeal toast, topped with chopped baby spinach, sliced red capsicum, a Hass avocado and extra-virgin olive oil. Not only is it extremely photogenic, but I can proudly state that it is one of the most virtuous recipes on this blog. I ate this a lot last summer, because avocados were cheap and I was trying to gain weight after falling sick. Enjoy the photos :)

Fast Refried Beans

• about 150g cooked red kidney beans
• 1/4 tsp fresh minced garlic
• juice of 1/2 lime, or to taste
• 2 tsp extra-virgin olive oil
• to taste: red chilli powder, cumin powder, coriander powder, black pepper, sea salt
• 1 tbsp chopped fresh coriander

Mash all ingredients together with a fork.

To serve:

• bread (toast if you like)
• 1 small Hass avocado, sliced (say about 120g after slicing?)
• about 50g red capsicum, chopped
• a good handful of well-washed baby spinach, chopped
• about 2-3 tsp of extra-virgin olive oil

Spread beans on bread, then layer ingredients over, drizzling with the olive oil as you go. I like to use quite a robust, peppery olive oil with this particular dish. You use what you like :)

This is one batch, but I made two very substantial sandwiches from it. The sandwich on top is made with quinoa-flaxseed bread, and the one below is wholemeal-seed.

And on toast:

I promise to post my muesli recipe next! Hopefully once I re-make it and take better photos :)