Tuesday, November 10, 2009

Mexican pinto beans

Ole ... pinto beans are delicious beans but they need serious cooking so its a good one when you are home all day. This is another great recipe for the freezer, and I imagine it would be brilliant in the slow cooker!

1 small onion, diced
1 large clove garlic, minced
1 cup of dried pinto beans, soaked in water overnight
1 tsp each ground coriander cumin
1/2 tsp cayenne pepper (to taste)
1 tin chopped Italian tomatoes
1 cup vegetable stock
1 diced capsicum (any colour will be fine)
1/2 tsp sugar

In a large frypan sprayed with oil brown the onion and garlic. Add the spices then the beans, tomatoes, stock, capsicum, and sugar. Cook for 4 hours stirring occassionally minutes until the beans are tender. Add salt at the end to taste.
Serve with rice and sour cream, and a big fresh salad.

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