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Refried beans and rice

4 medium sized cloves garlic, crushed
1 large spanish onion, chopped
1 teaspoon Chilli powder (or more, or less, or none at all)
or 1 fresh chilli pepper/jalapeno
1 teaspoon crushed dried red chillies
3 teaspoons cummin
1 teaspoon ground black pepper
1 teaspoon Vecon liquid Vegetable stock (or similar)
2 medium Courgettes, halved and chopped lengthways
1 teaspoon Mixed herbs
1 can chopped tomatoes
1 can Old El-Paso Refried beans (the l__d free ones)
1 cup Sweetcorn
1 tablespoon Tomato Puree
1/2 lb Mushrooms
1 Green Pepper/Capsicum
Red Pepper/Capsicum
Soften the garlic and onion in some water brought to the boil in a
saucepan. Add the chillies, cummin and black pepper and fry with the heat
up till well combined. Add the mushrooms. the peppers, the vegetable
stock, courgettes and mixed herbs and cook with the lid on until the
courgettes begin to soften. Note that Vecon is "fat-free". Look for a
fat-free stock when next shopping, many stocks are full of fat. Add the
cans of tomatoes and refried beans. Mash the refried beans into the dish.
Cook with the lid on until a creamy consistency is achieved. Add the
sweetcorn and keep the lid removed. Add enough tomato puree to take away
the "anaemic" look of the mixture. The dish should have the creamy
consisitency of an Indian Korma, maybe even slightly thicker. I often serve
it topped with soya yoghurt.

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