Rajma Mexicana

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup black beans or 1 cup pinto beans or 1 cup kidney bean
• 4 cups cold water
• 1 teaspoon salt
• 1 medium sized onion, finely chopped
• 2 bay leaves
• 1 1/2 teaspoons cayenne powder
• 1 teaspoon cumin powder
• 1/2 teaspoon oregano
• 1 tablespoon garlic, minced
• 1 tablespoon vegetable oil
• salt, to taste
• cilantro, minced (garnish)

Recipe

• 1 soak the beans overnight or for at least 8 hours. drain soaking water.
• 2 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.
• 3 drain the beans. you may want to keep some of this drained water and use later to adjust the gravy consistency.
• 4 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.
• 5 add the beans and stir until mixed. add the water (used for cooking the beans) to adjust the consistency as desired.
• 6 cook on medium heat for 20 minutes remove bay leaves. serve along with rice.