Yield: 1 servings
|2 cups||Pinto beans, dried|
|1 \N||Onion, chopped|
|3 \N||Cloves garlic, crushed|
|2 teaspoons||Ground cumin|
|¼ teaspoon||Ground coriander|
|1 tablespoon||Liquid aminos or soy or tamari sauce|
|2 teaspoons||SaltLess Brand Mexican Seasoning (contains chili peppers, dehydrated garlic and onion, paprika, cumin, oregano, celery seed, green bell pepper, cayenne and bay)|
Cover pintos with water. Soak overnight, or bring to boil, remove from heat, and let rest 1 hour.
Cook pintos, covered, about 2 hours on low heat, until soft. Drain off water (save for soup stock or gravy)and mash with a potato masher.
Heat small amount of pinto water in large saucepan. Add onions and garlic and cook over low heat, about 10 minutes. Add mashed beans and seasonings. Mix well and cook over low heat, about 20 minutes. Serve on chapatis, tortillas, or pita bread, or with brown rice.
This is from Mary McDougall's Health-Supporting Cookbook Volume One, with a few modifications from me (the liquid aminos and Mexican seasoning).