from Great Vegetarian Cooking Under Pressure cookbook
Category: Soups, Stews and Chili
Cuisine: Mexican
1 1/2 cups dried pinto beans rinsed and soaked overnight
1 tablespoon of canola oil
1 teaspoon cumin seeds
1 tablespoon Garlic finely minced
2 cups onions coarsely chopped (about 1 medium)
1 large red or orange bell pepper diced
1 1/2 cups of fresh or frozen (defrosted) corn
1 1/2 teaspoon of dried oregano
1 small pieces, or 1 -2 jalapeño, or a generous pinch of c
4 cups of boiling water
2 tablespoons tomato paste
1/2 cup fresh cilantro finely chopped
1 1 -2 tablespoons of freshly squeezed lime juice
1 ripe avocado cut into a 1/2 inch diced
1 teaspoon of Salt
1 Pepper to taste
[I posted this recipe.]
atwaterville
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