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.