Mexican Beans

Mexican beans
Recipe by Joe Jones
  • Recipe difficulty - easy
  • Preparation time - 10 minutes
  • Cooking time - 20 minutes
  • Serves - 4
  • Dietary - Vegetarian Vegan Gluten free Dairy free
  • Allergens -

This recipe for Mexican inspired beans is great for a warming and flavourful breakfast or lunch, try them alongside our Spanish tortilla recipe for a flavour and protein packed meal.

Preparing these instead of using shop bought beans, means you control what goes in them, so they are low in salt and free from added sugars.




  • 400g tin chopped tomatoes
  • 2 x 400g tins kidney beans, drained and rinsed
  • 1 medium red onion, finely chopped
  • 2 garlic cloves, finely chopped or crushed
  • 1 tablespoon vegetable (rapeseed) oil
  • 1 teaspoon sweet smoked paprika
  • 1 teaspoon ground cumin
  • 1 tablespoon tomato puree


  • Chopping board
  • Garlic crusher
  • Knife
  • Medium saucepan
  • Wooden spoon



  1. Over a medium heat, heat the oil in a medium sized saucepan
  2. Add the onion and fry for 2 minutes while stirring, add the garlic and fry for a further minute
  3. Stir in the spices, then add the chopped tomatoes and kidney beans
  4. Turn the heat down a little and allow to simmer for around 15 minutes until the liquid has reduced with a thicker consistency

Nutrition per serving portion (serves 4)

Each portion provides on average

  • Energy

    736kj 176kcal 8.8%
  • Fat

    5.1g 7%
  • Saturates

    0.42g 2%
  • Carbohydrates

    45.0g 45%
  • Sugars

    0.07g 0%
  • Salt

    0.02g 0%
  • Protein

    10.07g Med
  • Fibre

    10.7g High

Plant Based Protein

The kidney beans in the recipe are a good source of protein and dietary fibre which help to keep us feeling fuller for longer.

Beneficial Pytonutrients

Cooked tomatoes are a rich source of the phytonutrient lycopene, which is known to have positive effects on some cardiovacular disease risk factors.