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Irene’s fried beans

The ULTIMATE fried beans recipe! So delicious and versatile to use in many forms.

Serve with this recipe with Gluten free Mexican wraps and guacamole.


  • 1.Heat oil in pot
  • 2.Add bay leaves & fry for a few seconds
  • 3.Add cumin seeds & fry until just starting to brown (just a few seconds)
  • 4.Add chilli & a few seconds later add onion and/or carrots
  • 5.Fry & stir until just starting to brown
  • 6.Add tomatoes & cook for 10 min on medium heat
  • 7.Add beans, tarragon, coriander & salt
  • 8.Stir well & cook on low, without the lid until most of the tomato juice has cooked away, stirring regularly (This may take up to an hour or more)
  • 9.Add parsley or coriander
  • 10.Taste towards the end of cooking time & add salt if necessary.
  • 11.Serve with taco shells or wraps with sweet corn, guacamole, lettuce & cheese
  • 12.ENJOY!!!
  • 13.TIPS: Don't fry the spices for too long, it will make them bitter. Careful when frying the spices, the oil can splatter alot. Careful with salt, some tinned tomatoes already have salt. The taste of the dish also intensifies with cooking as the liquid evaporates. Best results achieved when cooked on low for a longer period of time.

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  • 40ml Olive oil
  • 3 Bay leaves (preferably fresh)
  • 10ml cumin seeds
  • Pinch dried red chilli (or to taste)
  • 1 onion finely chopped or 2 grated carrots or 1/2 of each
  • 2 tins red kidney beans
  • 2 tins peeled & chopped tomatoes
  • 10ml dried tarragon and/or oregano
  • 5ml ground coriander
  • Salt to taste (+/- 4ml)
  • Small bunch of fresh parsley or fresh coriander, finely chopped