1 cup Pinto Beans [dried]
1 Tbs Olive Oil
1 Tbs Onion [minced]
1 Tbs Garic [minced]
1 tsp Red Chili [fresh, minced]
1 Tbs Extra Virgin Olive Oil
1/4 tsp Oregano [dried]
1/4 tsp Cumin
1 Tbs Basil [fresh, minced]
Soak beans over night. Drain + rinse. Place in a medium sauce pan, cover with water by 1 inch. Bring to a boil then simmer till tender, 15+ minutes. [The older the beans, the longer they will take to cook.]
Drain the beans, reserving the cooking liquid. Heat the oil over medium heat. Saute onions, garlic + chili for 1 minute. Add beans, oregano, cumin + salt to pan + turn the heat to low. Mash to desired consistency, adding a couple Tbs of the cooking liquid as needed. Stir in fresh basil + extra virgin olive oil + season with salt to taste.
Makes 4 side dish servings. Serve with brown rice. Top with sliced avocados, tomatoes, or sauteed vegetables.
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