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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.