Name: Pinto refried beans
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Ingredients: 2 cup dried pinto beans, picked over for small stones, soaked in water overnight; 2 tablespoon oil; 1 large red onion, diced; 2 clove garlic, crushed; 1 teaspoon finely chopped jalapeño pepper or chilli powder; 2 teaspoon ground coriander; 1/2 teaspoon smoked paprika; 1 tablespoon fresh coriander leaves; red onion or tomato, to garnish

Pinto refried beans

Refried beans have many uses in Mexican cookery – think of them as potatoes or rice with the wonderful health benefit of protein.

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Serves 6

Prep

20M

Cook

Total

2H 20M

Ingredients

2 cup dried pinto beans, picked over for small stones, soaked in water overnight

2 tablespoon oil

1 large red onion, diced

2 clove garlic, crushed

1 teaspoon finely chopped jalapeño pepper or chilli powder

2 teaspoon ground coriander

1/2 teaspoon smoked paprika

1 tablespoon fresh coriander leaves

red onion or tomato, to garnish

Method

1.In a large pan, bring the beans to the boil in 8 cups of water. Boil gently for 15 minutes and skim off any foam that rises to the surface. Drain the beans in a colander and rinse.

2.Wash out the pot and return the beans to the pot with 8 cups fresh water. Bring to a simmer, cover and cook until tender – about 2 hours over low heat.

3.In a large sauté pan, heat oil over medium-high heat until it begins to shimmer. Add onion and garlic then sauté until the onion turns translucent.

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Ingredients

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