- 2 cups Dried Pinto beans, (or 800g cooked)
- 1 brown onion, peeled and halved
- 4 cloves fresh garlic peeled
- 1 tablespoon oil
- 3 teaspoons ground cumin
- 200ml water
- 1 teaspoon salt, or to taste
Soak beans overnight in plenty of cold water.
Drain beans and place in pressure cooker with fresh water to cover and 1 teaspoon oil. Bring to pressure and cook for 15 minutes. (If you don't have a pressure cooker, simmer beans until soft-about 1 hour). Drain.
Place the onion and garlic into bowl. Chop speed 3 seconds speed 7. Scrape down sides of bowl.
1. Add oil and cook 4 minutes, 100C, speed 1. Add cumin and cook 2 minutes, 100C, speed 1.
Add cooked beans, water and salt to bowl and cook 10 minutes, 100C, speed 1.
Puree beans speed 5 for 1 minute. Taste for salt and puree speed 5 until very smooth.
Cooking dried beans
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