Refried Beans

No. of Servings: 4 cupsPreparation Time: 15 minIngredients:2 teacups red kidney or pinto beans (rajma)2 large tomatoes, chopped1 clove garlic, crushed2 to 3 green chillies, finely chopped2 large onions, chopped1/2 teaspoon chilli powder1 teaspoon roasted cumin seed powder2 tablespoons oilSalt to tasteMethod:Wash the beans and soak in water overnight. Next day, drain.Add the tomatoes, garlic, green chillies and one onion and put to cook in a pressure cooker. Drain. Keep aside the drained water. Heat the oil and fry the remaining onions for 1/2 minute.Add the beans, chilli powder, cumin seed powder and salt and cook for 2 to 3 minutes. Mash the beans coarsely.If the mixture dries, add the drained water.Serve hot.Technorati Tags: Mexican, Beans, Vegan, Dip, Side,