1 lb dried pinto beans
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
T his recipe is the simplest of the simple and yet it feels decadent to me. Posh even! enough spaghetti for 2 2 tablespoons vegan butter 1 teaspoon coarsely grated black peppercorns (about 50 turns of the grater) plus a little more pepper to grate on top 3/8 cup vegan Parmesan (1/4 cup grated) salt Cook the spaghetti. In the meantime, toast the pepper in a pot on medium-low heat for about 30 seconds or until aromatic. Swirl in the butter and melt it slowly. Do not brown. You can turn the heat right off when it's ready. Reserve 1 cup of the pasta cooking water. When the spaghetti is just about al dente, pour 1/2 cup of the reserved pasta water into the butter mixture. Then drain the spaghetti and toss it in. Raise the heat to medium-high and mix vigorously with tongs. Stir in the grated Parmesan and more pasta water, if needed, to create a creamy sauce. Salt to taste. Plate. Grate the rest of the cheese and some additional pepper on top. Serves 2. ♥...
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