Today’s recipe is slightly delayed, for paediatric reasons.

Tostadas con frijoles refritos.

Linguistic note: Contrary to popular misconception, "frijoles refritos" are not "Refried beans,"
but merely Fried.

For the beans.
Mash a can of borlotti or kidney beans. Add a little cumin and lots of black pepper
Finely mince onions, red and green pepper. Crush a couple of cloves of garlic. Saute gently in olive oil. Add salt.
Fry the beans up with the vegetable mixture.

For a salsa:
In a blender - a can of tomatoes, a clove of garlic, a bit of onion, a couple of chillies, some dried basil. Zizz.
(alternately, just chop the lot).
Place in a saucepan. Add a vegetable stock cube. Simmer gently - the longer the better.

Trimmings:
Finely shredded cabbage, dressed with lime juice and salt
Stoned, chopped olives
grated cheese
guacamole
chopped tomatoes
sour cream
Plus…..
***Special Guest Contribution****
Ali "Bongo" Mailey’s pickled chillies:
Chillies - lots of - chop
Put in a jar with malt vinegar and a little sugar
leave for a couple of weeks.
"Its as hot as a row of asterisks"

To serve:
Take a tostada. Spread with hot beans.
Then grated cheese (so it melts)
Salsa.
Other toppings, as desired.
Get a friend to hold a plate under your chin while you eat it.

Next day, serve any leftovers, topped with a fried egg for breakfast. "Huevos Rancheros"

Viva Zapata,
D.

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