Serves 2
¾ cup pinto beans, soaked overnight
3 ¾ cup water
1 onion, chopped
5 garlic cloves, minced
2 Fresno Chiles, seeded and chopped
1 tablespoon chopped cilantro
½ tomato, seeded, peeled and chopped
1 green onion, fine chopped with green tops
2 tablespoons sour cream
2 ounces shredded Queso Fresco
In large sauce pan, cook beans in the water with onion, garlic, Chiles, cilantro, some salt and pepper until tender. Do not drain, lightly mash, leaving some beans whole, just enough to thicken. Spoon into two bowls and top with cheese, tomato, green onion and sour cream.
¾ cup pinto beans, soaked overnight
3 ¾ cup water
1 onion, chopped
5 garlic cloves, minced
2 Fresno Chiles, seeded and chopped
1 tablespoon chopped cilantro
½ tomato, seeded, peeled and chopped
1 green onion, fine chopped with green tops
2 tablespoons sour cream
2 ounces shredded Queso Fresco
In large sauce pan, cook beans in the water with onion, garlic, Chiles, cilantro, some salt and pepper until tender. Do not drain, lightly mash, leaving some beans whole, just enough to thicken. Spoon into two bowls and top with cheese, tomato, green onion and sour cream.
