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Art for the Living Earth
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Refried Bean Stuffed Peppers |
Serves 4
INGREDIENTS
- 1 tablespoon of oil
- 4 whole peppers of any colour with seeds removed and tops cut off
- 500g pinto beans
- 1 stock cube
- 1 handful of leaf coriander
- 2 medium onions, chopped
- 6 cloves of garlic, chopped
METHOD
Soak the beans in water overnight and then rinse and bring to the boil with fresh water. Simmer for one hour and then drain, keeping the water. Fry the beans with the onion and garlic in the oil. Add the stock cube and coriander, then slowly add the bean water back to the pan. Cook for another hour, or until the beans have turned to a paste. Spoon into the peppers, replace tops and cook at 150oC for 20-30 minutes. Serve with pilau rice and salad.
Last Modified 3/8/05 8:02 PM