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History Cookbook: Re-fried Beans

This recipe is in categories Tudors, Side dishes, Vegetarian
About this recipe
Healthiness : (102 votes)
Difficulty:  2 out of 5 difficulty
Comments: A simple recipe with few steps.
Preparation Time: 5 minutes
Cooking Time: 10-15 minutes
Number of servings: 4
Serving suggestions: Serve with a main meal
This is a vegetarian recipe

This is a highly calorific Tudor dish. It was perfect for feeding a farming workforce who required many calories, due to the amount of physical labour they were doing each day. Tudor homes were not heated and extra calories were also needed to keep themselves warm.

You can soak and cook your beans the day before and then make this dish. However,  it is simplest to make it with tinned butter beans. These are pre-cooked, which also means this dish is quick to make.

It was one of the favourites with the children. Here is the original recipe.

To Frye Beanes

Take the beanes (probably broad beans) and boil them, and then put into a
frying pan with a dishful of butter, and one or two onions, and let them fry
until browned, and then add a little salt, herbs and serve.


  • 2 tins of butter beans, drained
  • 1 large onion, chopped
  • 125g butter (half of a  block)
  • 2-3 tablespoons chopped fresh parsley (about half a large bunch)
  • a little salt to taste
  • Knife
  • Chopping board
  • Tablespoon
  • Deep pan
  • Wooden spoon
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Melt the butter in a deep pan
  2. Simmer the onions until soft
  3. Add the butter beans and simmer until they begin to break up a little
  4. Add the parsley, stir well until wilted
  5. Serve
Re-fried Beans - print view  Re-fried Beans - print view

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There are 3 comments for this recipe.
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Name: Bonnie 25th October 2012
i did not know wat it would taste like but it's well nice you should try it!!!
Name: Rick 5th July 2011
Interesting - Mexican (and Tex-Mex) refried beans are pinto beans fried with some sort of fat. Some or all of the beans get mashed up so that the mixture becomes thick. It's generally eaten with rice, which has the benefit of reducing some of the after-effects (gas) from eating beans.
Name: Robin 30th November 2010
worked really well my teacher loved it
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