Refried beans are rich, filling, and the centrepiece of this simple bowl. Add rice and lightly steamed kale for a delicious fully contained meal. Spice up the dish with slices of jalapeño peppers and lime juice.
If using frozen beans, cook in a microwave according to the instructions on the packet. Reserve the water used for steaming.
If using tinned beans, drain the beans, keeping back half a cup of the liquid. Then rinse well in a sieve under running tapwater.
Heat the oil in a large frying pan over a medium ring. Fry the onion until it starts to turn translucent.
Add the garlic and fry for about two more minutes.
Add the cumin and stir well, so that the onion is evenly coated. Continue cooking for a few more minutes, until you can smell the rich aromas from the spices
Add the beans and cook until soft.
Add half the coriander and the lime juice. Mash the beans with a potato masher until they reach the desired consistency. You can also use a stick blender. If needed, to loosen the mixture, add the cooking water that was kept back in stage one. I prefer some texture, and not mashing the beans until they're too smooth.
Add the remaining coriander leaves, check the seasoning and add more lime juice if wanted.
Cook the rice using to your favourite method and the instructions on the packet. I am a big fan of microwaving rice - quick, simple and fuss free.
Cook the kale: microwave for 2 minutes or steam until just wilted
Assemble the dish: line the bowl with the kale, add rice and refried beans to the middle of the bowl. Top with cubed avocado, sliced jalapeño and serve with a quarter of lime.