Ingredients:
Pinto Beans – 1/2 cup, soaked overnight
Water – 6 cups
Onion – 1/2, medium, chopped
Garlic Cloves – 2, minced
Red Chilli Powder – 2 tsp
Bay Leaf – 1
Oregano – 1/2 tsp, dried
Basil – 1/2 tsp, dried
Cumin Seedds – 1/2 tsp
Asafoetida – a pinch
Coriander Powder – 1 tsp
Spearmint – 1 tsp
Salt as per taste
Tortillas – to serve
Method:
1. Drain the beans.
2. Add all the ingredients, except coriander powder, spearmint and salt, in a pressure cooker.
3. Cook for 30 minutes over medium heat.
4. Add the coriander powder, spearmint and salt to the cooker.
5. Cook for 10 more minutes.
6. Remove and transfer to a serving plate.
7. Serve with tortillas and salad.
8. To make the burritos, heat the tortilla with 1/2 tsp butter.
9. Remove and place the tortilla on a plate.
10. Spread the beans over it and roll the tortilla.
11. Serve with a cream dip.
12. Makes a great snack.
