Healthy Refried Kidney Beans
- Time: 10-15 minutes
- Servings: 3
- Serving Size: 2.0 ounces
- Stage: 4 Post-Op (Soft Foods)
INGREDIENTS:
- Red kidney beans, cooked - 1 cup (177 grams)
- Olive oil - 1 tbsp (14 grams)
- Vegetable broth, low sodium - 1/2 cup (120 grams)
- Cumin, ground - 1/4 tsp
- Onion powder - 1/4 tsp
- Oregano, dried leaves - 1/4 tsp
- Sea salt - 1/2 tsp
INSTRUCTIONS:
- Place a pan over medium heat and add the olive oil and kidney beans. Mash the beans as much as possible.
- Add the vegetable broth and spices. Mix and cook for 5 minutes. Stir frequently so the beans don't stick to the pan. Turn off the heat and let it cool down for about a minute. Enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for 2-3 days.
NUTRITION FACTS per serving:
- Calories 120
- Protein 5 grams
- Carbs 14 grams
- Fat 5 grams
- Fiber 5 grams
- Sugar 1 grams
- Iron 11% DV
- Calcium 2% DV
- Sodium 17% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Although the texture of this recipe might seam more appropriate for the pureed foods stage, we add it in this stage because of the actual beans. Legumes can provoke some gas that may cause slight discomfort, so we wait a little bit longer to add them to your diet. Still, if you try this recipe and the gases cause discomfort, please stop eating it and wait for 1-2 more weeks before trying it again. With time, legumes will become one of the most important foods for your gastric sleeve diet, given their high content of protein, fiber, and iron. If buying cannned beans please make sure they are low sodium or have no added salt.
Tags: dairy-free, soy-free, gluten-free, vegan, vegetarian, plant-based, high-fiber, gastric sleeve, vsg, bariatric, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.