This might sound odd but red kidney beans are delicious when cooked and sauteed for tacos.  They are easy to digest and add a yummy fun flavor to tacos – just slightly sweeter compared to pinto or black beans.  I like to mash and grill them in coconut oil, taco spices, cilantro, lemon juice and a few other fun ingredients – easy and delicious!

This is a fun quick meal that the whole family will love and the red beans look so pretty spread over a tortilla with lettuce, guacamole, chopped veggies and olives – almost festive in color   You can of course buy organic canned kidney beans (only ingredients should be the beans and water).  The best is to buy dry kidney beans, soak them in water for at least 12-18 hours and then cook them.  The soaking process of the bean releases the enzyme inhibitors making them easier to digest, increasing the nutrients/protein and decreases acidity.  Plus they cook quicker and freshly cooked beans are much more delicious and flavorful than canned beans.  I like to make a huge batch and freeze half of it for another dinner (simply defrost in the fridge and heat in a pan over the stove top).

Refried Kidney Beans

Ingredients:

• 1/2 pound dry kidney beans – soak in a bowl full of water (at least 4-5 inches of water above the beans) for 12-18 hours
• Taco seasonings: Cumin, onion powder, garlic powder, chili powder/flakes, cayenne, paprika
• 1 Tbsp Coconut Oil
• 2 Tbsp Nutritional Yeast
• 1 tsp raw organic agave, honey or yacon syrup or xylitol
• 1/2 -1 tsp Celtic Sea Salt – you might need more depending on taste
• 1/4 cup fresh salsa
• fresh garlic, green onion and red bell pepper, chopped finely
• 1/4 cup fresh chopped cilantro
• 1/2 of a lemon or lime
• raw corn cut off the cob is also a fun sweet and crunchy addition but optional

1. In a soup pot cook the soaked and rinsed kidney beans in just enough water to cover the beans, about 1-2 inches above and 1/4 tsp Celtic Sea Salt.
2. Bring to a boil, reduce heat and let simmer with the lid partially on, stirring every 3-5 minutes for probably 25-30 minutes.  You will know the beans are done when the water is completely absorbed and the beans are tender all the way through.  If you need more water, add as needed.
3. In a large fry pan heat half of the coconut oil.
4. When the beans are almost done cooking finely chop about 2 cloves garlic, 2 sprigs of green onions and about 1/4 of a large red bell pepper and add to the heated coconut oil.
5. Saute for about 5 minutes and stir in the cooked kidney beans.
6. Add all of the seasonings and remaining ingredients, minus the remaining coconut oil, to the fry pan and mix well.
7. The best way to mash the beans is to use a potato masher.  Mash the beans, veggies and spices together leaving it only slightly chunky.
8. Heat for another 5 minutes stirring often.  Then add the remaining coconut oil and stir.  That is it.

You can heat up tortillas to make tacos, add to salad, spread into pita bread or use as a dip for chips or in a seven layer bean dip – so yum!!

*You can of course use canned kidney  beans if you don’t have the dried beans – just start with step 3.

Related posts:

1. Kidney Bean & Arugula Enchilada Pie
2. Asian-Style Mung Bean Sprout Pancakes
3. Spicy Mexi-Cali Soup
4. A Chili Recipe You Must Try
5. Mushroom Enchiladas with Homemade Enchilada Sauce