Refried Beans
1 onion, peeled and quartered
2 T minced garlic
5 tsp salt
1 3/4 tsp black pepper
1 tsp cumin
9 c water
Put everything into a slow clooker on high for 8 hours. If more than 1 cup of water evaporates the temperature is too high. drain beans reserving juice. Mash with a potato masher to desired consistency adding more reserved juice as required.
To serve: in wraps for burritos, add lettuce, tomato, green onion, sliced olives, grated cheese...
Indian Lunch
3 pinch tumeric
1-2 pinch paprika
Half spoon cumin seeds
3-4 pinch salt
Oil
Potatoes, cut in 4 lenthwise and then sliced
Heat oil, add cumin seeds. Cook 30 seconds. Add potatoes and seasonings. Fry until starting to brown, then cover until potatoes are tender.
Cranberry Chutney:
Fist or less of mint leaves
2 fist coriander
Half onion chopped
1 green chili
3-4 pinch salt
2 handfuls frozen cranberries
2 T honey or 1 T sugar
Blend mooth
Wraps:
Whole wheat flour and water to form dough. Roll portion into ball, roll flat, sprad with oil and sprinkle with salt. Fold into thirds, more oil, more salt, fold into thirds, roll flat, then fry.
To eat: Rip off a piece of the wrap, scoop up the fried potatoes, a bit of cranberry chutney, then dip in plain yogurt or sour cream.
