Today, on Day Two of trying to watch what I eat, I cooked up 125g of pinto beans as they are more easy to come by, drizzled them with olive oil, crushed garlic, cumin, pepper and salt and enjoyed a hearty lunch of under 200 calories.
125g pinto beans (or tinned beans of choice)
1 tsp olive oil
1 tsp lemon or lime juice
Large pinch of cumin
Small clove of garlic, crushed
Pepper or salt to taste
Soak the dried beans overnight, then cook according to instructions. When tender, drain reserving the cooking liquid. Roughly mash in a bowl with all the other ingredients together with a couple of spoonfuls of the cooking liquid. Season to taste.