Savoury Re-fried Pinto Beans

This is a tasty way to include more beans in your day-to-day eating. Beans are an important source of plant protein, full of fibre and good carbs and they are especially strengthening for the kidneys. Go to our blog post ‘Making friends with beans’ to find out how to cook dried beans really well – you can make enough for several meals, storing the extra in the freezer for another time.
Course Lunch
Cuisine Macrobiotic
Keyword beans, health cooking, macrobiotic


  • 2 cups of cooked pinto beans and the juice
  • 2 onions
  • 3 cloves garlic
  • 2 carrots
  • 1 parsnip
  • ½ tsp herbsalt
  • 3 stems celery
  • 1 tbs shoyu or tamari
  • 1 tbs fresh or dried thyme
  • 1 tsp ground cumin
  • 2 bay leaves
  • 1 bunch fresh coriander cilantro, finely chopped


  • Dice all the vegetables into small pieces and, starting with the onions, sautee in the sesame oil. When the onions are translucent, add the garlic, and then the carrots and parsnips and the herb salt and keep stirring until the vegetables start to sweat.
  • Add the cooked beans and enough juice to cover. Add the herbs and cumin, shoyu or tamari and the diced celery. Cook for another 10 mins until all the flavours are well integrated. Add the chopped coriander as a garnish.
  • This bean dish can be served alongside a grain, or as a filling in burritos or wraps.