Refried Beans, Mexican Veg Refried Beans
by Tarla Dalal
Added to 458 cookbooks
This recipe has been viewed 41099 times
If the word re-fried gives you a scare, worry not, this famous Mexican dish is not refried at all! ‘Re’ in Mexican simply means ‘very’ or ‘thoroughly’, so this dish is simply a sumptuous preparation of cooked beans Saute thoroughly with onions and tongue-tickling spice powders. Myriad ingredients added when cooking the rajma, such as tomatoes, green chillies and garlic give it a saucy consistency and a finger-licking flavour as well. Refried Beans can be refrigerated once done, and enjoyed with any meal, from breakfast and dinner, to a quick snack anytime you feel hungry, just as they do in Mexico. Serve with Taco Shells or just wrap in Flour Tortillas with a salad and Salsa .
- Soak the rajma in enough water in a deep bowl and keep aside for overnight. Next day, drain well,
- Combine the rajma, tomatoes, chopped onions, garlic, green chillies, salt and 1 cup of water in a pressure cooker and pressure cook for 5 whistles.
- Allow the steam to escape before opening the lid. Keep the rajma mixture aside.
- Heat the oil in a broad non-stick pan, add the finely chopped onions and sauté on a medium flame for 1 minute.
- Add the rajma mixture, chilli powder, cumin seed powder, sugar, butter and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Mash the mixture lightly using a potato masher.
- Use as required.
Nutrient values per cup
|Vitamin A||396.4 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||14.2 mg|
|Folic Acid||13.7 mcg|
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