Frijoles Rojos

Ingredients

• 2 (15 oz) cans red beans

• 2 Tablespoons vegetable oil

• 1/2 medium yellow onion

• 2 green onions

• 1 red bell pepper

• 1 carrot

• 2 cloves garlic

• 1/2 teaspoon cumin

• 1/4 teaspoon achiote (optional)

• 1 (10 oz) can diced tomatoes with green chilies

• 1 cup water

• 1/2 teaspoon salt

Tools Needed:

• 1 can opener

• 1 hand strainer

• 1 medium bowl

• 1 potato masher

• 1 chef’s knife

• 1 cutting board

• 2 small bowls

• 1 medium saucepan

• 1 large metal spoon

• 1 set of measuring spoons

• 1 mortar and pestle

• 1 box grater

• 1 plate

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Steps:

1. Drain one can of beans using a hand strainer. Pour the drained beans into a medium bowl. Use a potato masher to mash the beans, then set them aside.

2. Chop the onion, green onion, and bell pepper into 1/4 inch pieces. Set the onions and peppers aside. Grate the carrot on the box grater using the largest holes, then set aside on a plate. Peel and mince the garlic, and set aside.

3. Measure the cumin into the mortar and pestle, then grind finely. Set the cumin and achiote (if using) aside.

4. In a medium saucepan, heat the oil over medium-high heat. Add the onion, green onion, bell pepper, and carrot and saute for 3 to 4 minutes or until tender. Stir in the garlic, cumin, and achiote and cook for 30 seconds.

5. Stir in the mashed beans, the second can of beans with juice, the diced tomatoes, and 1 cup of water. When the beans begin to boil, reduce the heat to low. Stir in the salt and simmer for 10 minutes before serving.

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