Rajma Mexicana
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 236.59 236.59 ml pinto beans or 236.59 ml kidney bean
- 946.36 ml cold water
- 4.92 ml salt
- 1 medium sized onion, finely chopped
- 2 bay leaves
- 7.39 ml cayenne powder
- 4.92 ml cumin powder
- 2.46 ml oregano
- 14.79 ml garlic, minced
- 14.79 ml vegetable oil
- salt, to taste
- cilantro, minced (garnish)
directions
- Soak the beans overnight or for at least 8 hours. Drain soaking water.
- Cook soaked beans in a pressure cooker (1/2 hour) or large dutch oven (1 1/2 hours) along with salt and 4 cups cold water until they are soft. Test by pressing, with a spoon, down on one the beans - it should mashed easily.
- Drain the beans. You may want to keep some of this drained water and use later to adjust the gravy consistency.
- Heat vegetable oil in a large skillet. Once hot, add bay leaves & onion. Saute until onions are translucent Add garlic and cook for 2 minutes Add cayenne powder, cumin powder, oregano, salt and mix well.
- Add the beans and stir until mixed. Add the water (used for cooking the beans) to adjust the consistency as desired.
- Cook on medium heat for 20 minutes Remove bay leaves. Serve along with rice.
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