Refried Beans with Avocado Cream

Refried Beans with Avocado Cream

This dish can be served with raw pepper, celery and cucumber crudités as a main meal or a snack. The use of beans in the Paleo diet is a grey area but they are an excellent way to keep protein intake up for vegetarians.

2 avocados
1 tbsp coconut milk
Juice of 1 lime
1 16 oz can kidney beans
1 red chili (optional)
2 small red onions
2 garlic cloves
1 tsp smoked paprika, plus some for garnishing
1 ½ pints water
2 tbsp olive oil
Lime wedges

1. Blend the avocados, milk and lime juice in a food processor until smooth and taste for seasoning.

2. Put the rest of the ingredients into a saucepan and bring to the boil. Simmer for 45 minutes until soft.

3. Puree the bean mixture in a food processor until still slightly lumpy.

4. Heat the oil in a skillet and add the beans, mash them with the back of a fork while moving them around the pan for 5-10 minutes.

5. Serve the beans in bowls topped with the avocado cream and garnished with a little more smoked paprika and lime wedges.

Makes four servings.
Each serving has 262 calories.
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