Pinto Beans Masala

I am overly enthusiastic while shopping. That enthusiasm fizzles out when it‘s time to cook. My husband likes bean burritos and one day I promised him that I would make them at home. My poor husband who still believes me went and bought a bag of pinto beans. I promptly stacked it in my pantry and forgot about it for six months. One day, when I was going through the stuff, I saw these beans sitting at the back. So, atlast I thought to surprise my husband and came up with my own pinto beans masala. My husband thought, I prepared it with rajma.
Pinto beans (literally mean painted beans in Spanish) are popular here in US and Mexico. Since beans are rich protein source, I don’t mind using different kind of beans and ever since the first experiment, this has been an addition in my pantry. They don’t even need pre-soaking. They can be cooked directly and they don’t disappoint you when it comes to taste. When Pooja announced dried beans as the vegetable of the week , I said hooray. This is going to be my entry for her vegetable of the week event.

Ingredients:
Pinto beans – 1 Cup
2 Onions - Chopped
2 Tomatoes - Chopped
Coriander (Dhaniya) powder - 1 tsp
Garlic powder – 1/2 tsp
Jeera (cumin) powder – 1/2 tsp
Turmeric powder – ¼ tsp
Chillie powder – 2 tsp
Salt - Accordingly
Oil – 1 Tbsp
Jeera - 1 tsp
Note : You can add garam masala , instead of dhaniya and jeera powders.

Preparation:
Heat oil in a pan. Add cumin seeds and when they start to sizzle, add the turmeric powder and onions. Saute onions till they turn semi translucent and add tomato. Lower the heat and cover it. Cook them till they are done.
Mean while, cook the pinto beans adding water in a pressure cooker till you hear 2 – 3 whistles. Let it cool. Now divide the cooked beans into 2 portions. Don’t throw away the water used to cook the beans. Grind one portion of the beans in a blender with the saved water into a fine puree.
Now add the beans and the bean puree, salt and all the powders to the pan. Let it simmer for a few minutes. Garnish with chopped cilantro.
Serve hot with rotis.

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