Kidney Beans Mexican-Style

Kidney Beans Mexican-Style, with their delicious spicy flavour, make a superb accompaniment to cold meat or egg dishes.

15 oz. dried kidney beans, soaked, cooked and drained

2 fl. oz. vegetable oil

2 garlic cloves, crushed

½ teaspoon cayenne pepper

1 teaspoon cumin seeds

6 oz. Gruyere cheese, grated

Place the beans in a large bowl and mash them to a paste with a potato masher or the back of a wooden spoon. Alternatively pass the beans through a food mill with a coarse mesh.

In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the beans, garlic, cayenne and cumin and fry the mixture for 10 minutes, turning it once. Sprinkle the cheese over the top of the mixture and cook for 3 to 5 minutes, or until the cheese has melted and is golden brown.

Remove the pan from the heat. Turn the mixture on to a warmed serving dish and serve at once.

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