SANTA FE BEANS

Chilis and seasonings light a Southwestern spark in plain beans. Eat these refried beans tucked into a taco, on nachos, with cheese melted on top, or as a dip for chips, with Salsa Picante.

SERVES 4 TO 6

3 cups cooked pinto beans, drained (reserving liquid)

¼ to 1 cup reserved liquid from beans

salt to taste

Mash the cooked, drained beans thoroughly with a potato masher, adding small amounts of the reserved liquid to obtain the desired consistency. (Refried beans should be thick, but spreadable.) Set aside.

2 T. sunflower oil

2 or 3 cloves garlic, minced

1 medium onion, diced

1 small red bell pepper, diced

1 small yellow bell pepper, diced

1 (4 oz.) can roasted green chilis, diced

1 cup fresh basil, minced

¼ cup fresh parsley or cilantro minced

2 t. cumin

salt, pepper, picante sauce to taste

Heat oill in cast-iron skillet. Sauté onion and garlic for 6 to 7 minutes. Add pepers and seasonings; sauté 3 to 4 more minutes until peppers are tender.

Add the mashed beans to the skillet. Keep cooking and stirring until the beans and peppers are thoroughly mixed and heated throughout. Serve hot as a side dish or taco filling, or at room temperature as a dip for corn chips.