Refried Beans With Scallions and Tomato |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This is a classic Mexican side dish with also works well as a veggie alternative. Refried beans work well with most canned beans, so use whatever yo uhave - kidney, borlotti and black beans are good. Ingredients:
1 tablespoon vegetable oil |
6 scallions, sliced |
1 garlic clove, chopped |
1/2 teaspoon ground cumin |
1 (14 ounce) can kidney beans, rinsed and drained |
2 tomatoes, chopped |
Directions:
1. Heat the oil in a pan. Add the white part of the scallions (reserving the rest), and the garlic and sizzle for 2 minutes, then add the cumin and cook for a minute more.
2. Tip in the beans and a splash of water then, using a potato masher, break the beans down as they warm through, to make a rough purée. Add another splash of water and stir to a creamy consistency. Continue to cook until piping hot.
3. Stir in the tomatoes and remaining scallions.
|
|