Refried beans and rice

Ingredients

  • 4 medium sized cloves garlic, crushed
  • 1 large Spanish onion, chopped
  • 1 teaspoon Chilli powder (more, or less, or none at all) or 1 fresh chilli pepper, jalapeno
  • 1 teaspoon crushed dried red chillies
  • 3 teaspoons cummin
  • 1 teaspoon ground black pepper
  • 1 teaspoon liquid Vegetable stock
  • 2 medium Courgettes, halved and chopped length ways
  • 1 teaspoon mixed herbs
  • 1 can chopped tomatoes
  • 1 can Old El-Paso Refried beans
  • 1 cup Sweet corn
  • 1 Tablespoon Tomato Puree
  • 1/2 pound mushrooms
  • 1 green pepper, Capsicum
  • 1 red pepper, Capsicum

Directions

Soften the garlic and onion in some water brought to a boil in a saucepan.

Add the chillies, cummin and black pepper

Fry with the heat up till well combined. Add the mushrooms, the peppers, the vegetable stock, courgettes and mixed herbs

Cook with the lid on until the courgettes begin to soften.

Add the cans of tomatoes and refried beans.

Mash the refried beans into the dish and cook with the lid on until a creamy consistency is achieved.

Add the sweet corn and keep the lid removed. Add enough tomato puree to take away the "anaemic" look of the mixture.

The dish should have the creamy consistency of an Indian Korma, maybe even slightly thicker.

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