Description

I’m back today with another summer inspired recipe that is both super flavorful and filling. The creamy white beans get mashed with sweet and juicy cherry tomatoes for a protein packed meal that can be enjoyed for a hearty lunch, dinner or side dish. I like to serve my Refried White Beans with crusty bread and fresh basil but you can also enjoy with rice or pasta. This plant based recipe is packed with important nutrients and perfect for adding to your weekly meal plan.

Ingredients

Scale

2 tablespoons extra virgin olive oil
1/2 cup diced yellow onion
2-4 cloves garlic, minced
1 pint cherry tomatoes, sliced in half
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes, or more if you like
2 (15 oz) cans white beans, drained WITH THE LIQUID RESERVED
Salt, to taste
Chopped basil and fresh lemon juice for garnish, if desired

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Instructions

Heat a large pan over medium heat and add 2 tablespoons olive oil. Once oil is hot, add in the diced onion and a pinch of salt. Cook until onion is softened, 2-3 minutes. Next, add in the garlic, diced cherry tomatoes, dried oregano, red pepper flakes and another pinch of salt. Mix together and cook until the tomatoes are starting to break down, about 5 minutes.
Add in the drained white beans, mix well and then start to mash the beans and tomatoes with a potato masher, or large fork. Mash beans to your desired consistency and then stir in some of the reserved bean liquid. I used about 1/4 cup, but you can use more if you prefer.
Turn the heat down and allow the white beans and tomatoes to simmer together for about 3-5 minutes. Season with salt and red pepper flakes, to taste. Garnish with chopped basil and fresh lemon juice and serve with crusty bread, if desired.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Gluten Free, Vegetarian
Method: Sautéing
Cuisine: American