Presenting another key ingredient in Mexican dishes - Refried beans. This can also be served as a side dish. Generally it is made from pinto beans - dull pink colored kidney beans, but I made it with regular rajma. Making it from scratch is very easy. However I am presenting an easier and probably a better recipe. My cooking guru taught me this recipe :) Do try!
Rajma beans/ Pinto beans - 2 cups
Salsa - approximately 1/2 cup
Oil
Salt
Water
Method
Soak rajma with sufficient water for at least 6 hrs. Pressure cook this with some salt. Either mash with a masher or grind in a mixie with some water. Don't add too much water. Add salsa. Mix well. In a pot add some oil, add ground mixture, little salt. Bring it to boil over medium flame. Stir in between. Make sure you cover it otherwise it’ll splatter everywhere.
Recipe Source - Chethana Madyastha
Notes -
- To make it from scratch(what I found online) - add oil + finely chopped garlic + finely chopped onion + cooked mashed pinto beans + jeera powder + red chili powder + salt + water(to bring it to pasty consistency). Let it boil. Off the stove and add cilantro and lime juice.
- I don’t use canned beans, but I’m guessing they are already soft and need not be cooked. In that case, just mash.
- Vegetarians - make sure canned beans are vegetarian.
No comments:
Post a Comment