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Healthy Refried Bean Breakfast Bowl Recipe

by Jeanette on July 16, 2014 · 10 Comments
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This Healthy Refried Bean Breakfast Bowl make a protein-rich breakfast or a versatile side dish at dinnertime. Top with salsa, avocado, a poached egg and hot sauce for the ultimate Refried Bean Breakfast Bowl.
Healthy Refried Beans © Jeanette's Healthy Living

One of my boys has been on a huge breakfast and workout spree. You should see the spread that he makes for himself each morning. He’s decided to workout and “get big” by the end of the summer, which includes eating a big breakfast, packed with protein. He started eating beans with poached eggs for breakfast as part of his breakfast routine, which all started when I made Brazilian Beans for a barbecue earlier in the summer. For some reason, the beans I’ve made since that batch just haven’t been quite up to snuff for him.

Breakfast Refried Bean Bowl © Jeanette's Healthy Living

At first, I thought I didn’t add enough flavor to the beans, so I started making them spicier and adding more herbs, onions and garlic. But, then my son told me the other day, “Mom, you need to make more beans…I mean another kind.” That was his nice way of telling me he didn’t like the last batch of beans. When I asked him what he meant more specifically – was it the texture or the flavor – he couldn’t quite explain what exactly he wanted. When I finally got to the bottom of it, it turned out he wanted just plain beans. Nothing fancy.  I’m recording this recipe on my blog for the “plain old” refried beans I made that hit the mark with my son so I can replicate them. Sometimes, the simplest of recipes is hard to remember as I have a tendency to make things more difficult than they need to be.

There’s nothing fancy in this recipe. I just sauteed some leftover uncured deli ham, bell peppers, onion and garlic, then added them to a pot of pre-soaked pink beans along with a piece of kombu (a type of seaweed). Pre-soaking beans and using kombu are supposed to reduce flatulence (a.k.a. gas).

Breakfast Refried Bean Bowl © Jeanette's Healthy Living

Pureed, left whole, or somewhere in between, these beans are creamy and can be served at breakfast or at dinner.  My son likes to melt a little cheddar cheese on top of the beans too. I served this Refried Bean Breakfast Bowl to my husband’s cousin and niece from Taiwan with a little melted cheddar cheese, salsa, avocado slices, and a poached egg on top and they loved it.

The final approval came after I made this batch for my son…”Mom, those beans are good.” Phew….

5 from 1 reviews
Healthy Refried Bean Breakfast Bowl
This makes a lot of beans (3 quarts); halve recipe if desired. You can also cook this on the stovetop or a slow cooker.
Refried Beans
  • 1 tablespoon olive oil
  • 2 thin slices uncured, antibiotic-free ham, chopped (leave out for vegetarian option)
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 bags pink beans (2 pounds total)
  • 1 piece kombu, about 3" x 3" square
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • sea salt and fresh ground pepper, to taste
Breakfast Bowl Toppings
  • shredded cheddar cheese, optional
  • Poached Egg
  • salsa
  • sliced avocado
  • hot sauce
Refried Beans
  1. Soak beans in water overnight or use quick method on package of beans. Drain beans and put in pressure cooker.
  2. Saute ham, bell pepper, onion, and garlic in oil until fragrant. Add to beans, along with kombu, oregano and bay leaf. Cover with water so that water is about 1 inch above surface of beans. Cook on high pressure for 20 minutes until beans are soft. Remove kombu (if there are small pieces left, don't worry).
  3. Use immersion blender to puree some or all of the beans, depending on the desired texture. Season to taste with salt and pepper.
Breakfast Bowl
  1. Spoon some hot refried beans into a bowl.
  2. Melt a little cheese on top if desired. Top with poached egg, a dollop of salsa, a few slices of avocado and hot sauce if desired.
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  1. Such a brilliant idea! I am loving this this breakfast bowl with refried beans!!

    • Jeanette Jeanette says:

      Thanks Shashi – my boys have been loving this for breakfast this summer – it’s packed with protein and filling.

  2. Excellent with avocado! I just pressure cooked a kilo of chickpea and going to use some for the salad tonight and some with avocado as a spread for tomorrow. I am sure this recipe will work with peas too.

    • Jeanette Jeanette says:

      Angie – I love how quick and easy it is to make beans in the pressure cooker. I just made another batch of these beans today and will “refry” them in the morning. Chickpeas would be great too I’m sure.

  3. I never thought about refried beans for breakfast but now that I think about it I realize how genius it is! I can’t wait to give this bowl a taste!

  4. This is seriously my kinda breakfast! I love hearty, savory breakfasts and often make myself some sort of Mexican egg, salsa and veggie concoction, so this recipe is perfect! Pinning for sure! 😀

  5. Love homemade refried beans and I love the sound of using them in a breakfast bowl!

  6. Bowl meals are the best and I love using non-traditional breakfast ingredients as well. Your refried beans sound right up my alley — I would order the works with extra hot sauce 😉

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