Yield: 1 servings

Measure Ingredient
6 ounces Pinto beans; soaked overnight
1 tablespoon Olive oil; (1 to 2)
1 large Onion; finely chopped
2 \N Cloves garlic; crushed
½ teaspoon Salt
¼ teaspoon Ground coriander
1 teaspoon Ground cumin
1 teaspoon Garam masala
½ \N Green pepper; very finely chopped
1 \N Green chilli; de-seeded and
\N \N ; finely chopped
\N \N Freshly ground black pepper
1 \N Lemon; juice of

1. Boil the beans until tender (approximately 1½-2 hours), remove from heat, drain well and leave to cool slightly.

2. Heat the oil, add the onion, garlic and salt and fry gently.

3. Add spices and cook for a further 2 minutes.

4. Add pepper and chilli and cook for 4-5 minutes.

5. Mash the cooked beans, add to the spice mixture and cook for a further 1-2 minutes.

6. Serve seasoned with black pepper and lemon juice. Use the refritos to fill prepared tortillas.

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