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04 January 2013,01:26 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Place the beans in a large saucepan with the quartered onion, herbs and chili. Pour over enough cold water to cover and bring to the boil Reduce the heat, cover and simmer gently for 2 hours, or until the beans are very tender.
  • Drain the beans, reserving the cooking liquid, and discard the onion, herbs and chili.
  • Place two-thirds of the beans with the cooking liquid in a food processor or blender and process until coarsely blended.
  • Heat the oil in a heavy-based frying pan over medium heat. Add the chopped onion and cook for 10 minutes, or until soft and golden. Add the cumin and cook, stirring, for 2 minutes. Stir in the pureed and reserved beans and cook, stirring constantly, until the liquid reduces and the mixture thickens. Stir in -the grated cheese, if using, and cook, stirring, until melted. 
  • Serve at once.


  • 250 grams dried pinto beans, soaked overnight and drained
  • 2 onions, 1 quartered and 1 chopped 
  • 1 chopped and 1 whole bay leaf 
  • 1 fresh thyme sprig
  • 1 dried red chili, such as ancho
  • 3 tablespoon Cooking oil
  • 2 teaspoon ground cumin
  • 85 grams Cheddar cheese, grated (optional)

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