1 lb dried pinto beans (about 2-1/2 cups)
4 cups water, plus more as needed
3/4 cup roughly chopped red onion
3/4 cup roughly chopped tomato
8 cloves garlic
1/2 tablespoon cumin
1/2 tablespoon smoked paprika
1/2 tablespoon chilli powder
1-1/2 tablespoons soya sauce
1 teaspoon coriander
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon sugar
3/4 teaspoon ancho chilli powder
3 cups chopped mango
1 red onion (approximately 1/2-cup volume), chopped
1/4 cup fresh cilantro, chopped
1/4 cup lemon juice
1 medium-heat chilli, thinly sliced
1 teaspoon cumin seeds
1/4 cup vegetable oil
380-g-bag tortilla chips
In a large pot, bring to a boil the pinto beans, water, red onion, tomato, garlic, cumin, smoked paprika, chilli powder, soya sauce, coriander, salt, onion powder, sugar and ancho chilli powder. Boil, uncovered, adding 1/4 cups of water, as needed to keep the beans almost covered when bubbling, for about 1-1/4 hours.
In the meantime, mix together all of the salsa ingredients (mango to cumin seeds).
When the beans are close to soft, pulse half in a blender with 1/8 cup of the vegetable oil, adding water as needed to get the right, slightly textured dip consistency. Repeat with the other half of the beans.
Divide the beans into bowls. Sprinkle the beans with the mango salsa. Plate and surround the bowls with the tortilla chips.
Serves 4.
♥ Becki
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