Mum's Refried Beans

(by Gabriella Weekes)


1 lb. pinto beans

4 T. olive oil, divided

3 - 4 c. basmati rice

salt and pepper to taste

1 small onion, chopped

2 avocados, sliced

cheddar or Red Leicester cheese, grated

hot pepper sauce (Encona Original preferred)

Soak beans in water to cover overnight.

Bring a pot of fresh water to boil, and simmer beans for approximately 30 - 40 minutes until softened.

Drain, reserving a cup or two of the cooking water.

Heat 2 T. oil in a large pot, and add the rice to coat.

Cover rice with water, add salt, and bring to a boil.

Simmer over low heat until water is absorbed.

In a large frying pan, heat remaining 2 T. olive oil, and sauté the onion until golden brown.

Add the beans to the pan and mash with a potato masher.

Add some of the reserved water to moisten.

Add salt and pepper to taste.

Serve beans with rice, avocado, cheese and hot sauce.

Serves 4.


(Read Love In A Cold Climate, the story that accompanies this recipe.)

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