Serves: 4
Cooking time: 30 minutes (excluding boiling
time for beans)
Ingredients
- 5 garlic cloves, coarsely chopped
- 1 medium-sized onion, coarsely chopped
- 3 tbsp oil
- 1 dried chipotle pepper, finely chopped
- 1/4 tsp cumin seeds
- 200 g pinto beans (soaked overnight & drained, may substitute with
1 can of red beans)
- 1 tbsp tomato puree
- 1 tomato, coarsely diced
- salt to taste
Method
1. Boil the pinto beans in water until cooked. Drain.
Tip:
In order not to cook your beans forever, do not add salt until turning
off the fire, and use bottled soft water.
2. Heat the oil in preferably non-stick pot over medium heat. Fry garlic and onion until soft.
3. Add chipotle pepper, cumin seeds, beans, tomato puree, tomato and salt. Stir. Add a little water if it's too dry.
4. After 10 minutes, turn off the heat.
5. Mash the dish with a masher, or blend with electrical blender until very fine.
6. Serve.