1 pound dry pinto beans (soak overnight)
1 pound dry pink beans (soak overnight)
1 to 3 tablespoons tomato paste (or one whole can)
1/2 to 1 cup store bought salsa (good quality)
The following to taste: chili powder, cumin, mexican seasoning, salt & pepper
Directions:
Soak beans overnight in lots of water (allowing beans to double in size). Drain. Put in large pot with water to cover. Boil for about 60 minutes or until beans are soft.
When beans are soft, place in small batches into a food processor, and process until smooth. Return all beans to pot and add other ingredients. Cook at least 30 minutes. Adjust to taste everything you add – the beauty of this dish is that it tastes slightly different each time. This makes lots. Store in 1 or 2 cup amounts in freezer. Keeps at least 6 months. Great for a busy day – just pull a batch out and enjoy!
(these beans vary from restaurant or canned because no lard is used – you won’t miss it!)
For dinner, assemble the following:
cooked brown rice
beans
shredded cheese
chopped tomatoes
guacamole (homemade is best; see recipe below)
sour cream (I use light)
chopped green onions
salsa (if desired)
tortillas (can use instead of or with rice)