INGREDIENTS

150 gms dry red beans or pinto beans – soaked in water overnight
2 tbsp olive oil
1 medium sized onion, chopped finely
2 cloves garlic, minced
2 tsp ground cumin
1/4 tsp cayenne powder or chilli powder
1 tbsp paprika
1 tbsp tomato purée
1/2 tsp dried oregano
4 oz can chopped tomatoes
2 vegetable cubes
1 litre water

DIRECTIONS

Drain the beans and boil in 1 litre of water, 2 vegetable cubes and a bay leaf in a pressure cooker for 15 – 20 mins.

Heat the oil in a large pan and add the onions and garlic. Cook for 4 – 5 minutes until soft. Add the cumin, cayenne and paprika and cook for one minute on a low fire. Stir frequently.

Add the tomato puree and cook for a few seconds, then add in the oregano. Add chopped tomatoes and cook slowly for 15 – 20 mins.

When the beans are cooked, add the sauce to the beans and cook through for 5 minutes.

Serve hot with bread or eat on its own.

– Posted using BlogPress from my iPad

INGREDIENTS

250 gms pinto beans or red beans, soaked in water overnight

2 tbsp Chipotle sauce

1 bay leaf

1 vegetable cube

500 ml water

70 gms green pepper

50 gms onion

2 cloves garlic

3 tbsp olive oil

4 tsp cumin powder

2 tsp paprika

1 tsp chilli flakes

3 tbsp tomato puree (or 1/2 can Hunts tomato sauce)

DIRECTIONS

Discard the soak water, wash and rinse the soaked beans. In a pressure cooker, place the beans, water bay leaf, vegetable cube and Chipotle sauce, and pressure cook for about 20 minutes.

Mince the green pepper, onion and garlic. In a saucepan, heat the olive oil and sauté the pepper, onion and garlic and let it sweat over low heat until soft. Add the cumin and fry for about 30 seconds. Add the chilli flakes and the paprika, mix well and fry until dark brown – careful because paprika burns easily. Add the tomato paste, mix well and let simmer for 2 – 3 minutes until the mixture is a little dark.

Add  2 – 3 tbsp of the liquid from the beans, and mix well. Pour this mixture into the beans and heat through.

Serve hot with white rice.

This is our “quick” version of a traditional Spanish dish “Judias Pintas”. Its spicy and its filling…but beware the gas Our home-made version is another way to make this – provided you have all the ingredients.

INGREDIENTS

250 gms Pinto beans or red beans

50 gms onion

50 gms green pepper

1 packet Chili con Carne mix (any brand like El Paso etc)

1 tbsp tomato puree

1 tbsp olive oil

750 ml water

DIRECTIONS

Rinse and sort the beans. Chop the onions and cube the green pepper.

Heat olive oil in a pressure cooker over medium heat, then fry the onions and green pepper until a little soft. Empty the Chili mix and add the water and beans. Pressure cook for 15 minutes. Remove from heat then add the tomato puree and let it simmer for 5 to 10 minutes.

Serve with boiled rice.