While growing up I have never been so interested in planting or in any backyard activities as its called, other than the imaginary world that I used to be in – while reading girlish stories like “Cinderella” where the backyard had much to contribute, her pets and the pumpkin took me to another world but now I am not sure why that I spent hours in my
yard Veranda , trying my best to grow vegetables and flowers, and then the long wait, wonder what exactly inspires me to wait patiently, each day I check if there’s any new bud of hope.
Enjoying the hide and seek game the birds does when am around, I was so desperate to entertain’em once and now am happy to see’em every time near the only tree that I have in my backyard.
I have never enjoyed summer in the US, like I do now, may be this house with a little space behind changed my Idea of Summer which for me till last year was just taking NA to the park without a jacket and the long weekend trips….may be because I grew up in a very sunny place.
I know its been almost a week that I have posted anything in my blog, though I feel that my day is not complete if I don’t update, to be honest last week what ever I tried new didn’t come up to the mark for me , to be uploaded here other than this Burrito.
I have been wanting to try this for sometime as all of us here love Mexican foods which taste similar to Indian food , I think that’s the Cumin and Cilantro affiliation , these are among the most used spices/Herbs in Indian cooking and also the use of Dry Beans / Dal as we call it in India.
In burritos they fill the tortilla’s with Rice , whole Pinto or black beans/Rajma , grilled veggie’s but options are wide and the choice is yours when you make it at home , I am not sure if there is any underlined rule in filling the burrito’s , using refried beans helps to stick the other ingredients intact as it acts as a glue 🙂 though we gets different varieties of Canned refried beans,
I wanted to try making it at home.
This is How I made Refried Beans
Dry Pinto Beans – 1 lb
Jalapeno’s or use Green chili’s – 1 or 2 (According to taste)
Olive Oil or use any Vegetable Oil – 3 Tb Sp
Water for cooking the beans.
Cheddar Cheese – 1/4 cup (Optional -I didn’t use)
Salt to taste
* Soak Pinto beans in water overnight to save cooking time , may cook’em keeping it open but then it takes time (About 2 to 3 Hour’s in low heat with water added to it occasionally) or else use a pressure cooker (Cook for 30 minutes in medium to low heat after a whistle and wait for the cooker to cool completely to open)
* I soaked it over night , hence cooked’em open for about 1/2 an hour with enough water to cover the beans , stir occasionally, cook till the beans are nice and soft and its skin tends to open/split.
* Remove excess water if any (need just up to 1/4 cup water in the beans once its cooked nicely) Add the pepper’s (Jalapeno’s / Green chili’s) and salt to taste , using a potato masher mash the cooked beans nicely.(I used a blender to slightly blend it)
* Heat oil in a pan and add the mashed beans to it, stir and fry the mashed beans add more water if necessary to prevent’em from drying out.switch off the heat when slightly thick , it should be moist too as it tends to get thicker in consistency when it sits and cools a bit. (Sprinkle water and stir to make it moist if you think its getting dried)
* May add some cheddar cheese to the cooked beans while its hot , which then melts and blends with the mashed beans – this step is Optional.
Serve hot with Rice , Tortilla’s , Nacho’s etc I used this to fill my Burrito’s.