REFRIED BEANS

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Saturday, December 28, 2013

(8-9 individual servings)
OR
(for layering 9 taco shells alongwith the mexican rice, salsa, guacamole, sourcream and hot sauce)

Ingredients
Note: 1 cup of dried beans = 2 cups of soaked beans = 3 cups of boiled beans with onions.
150 gms - Rajma (Pink kidney beans) (soak the beans overnight)
1/2 pc - Onion (chop)
2 cloves - Garlic (chop)
1/2 tsp - Taco seasoning
4 Tbsp – Salsa
To taste - Salt

Method
Boil the beans with the onion, garlic and salt.
When the beans are cooked remove most of the excess water and keep it aside.
With the help of a spoon mash the beans lightly.
Add the water if the mix is very lumpy.
Now add the taco seasoning and salsa to it.
Use it as required.

Storing
Store it in the refrigerator, it stays well for a couple of days.

FOUR WAYS TO USE THE REFRIED BEANS:
Fill it in the taco shells or the tortillas
along with theMexican rice,Salsa,GUACAMOLE,Sourcreamand theHot sauce.

Main course
Serve the beans itself as part of the main meal

Gluten free Sizzler
Serve it in a grilled tomato or in a grilled red bellpepper alongwith the rice, salsa and veggies

Enchiladas
Use it with the tortillas in the enchiladas