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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.