1 Tin of 425 g of cooked Pinto Beans, rinsed and drained
1 400g of sliced tomatoes Tin
1 red pepper diced
1/2 cup chopped fresh cilantro
Preheat the oven to 200 ° c. Grease a 30 x 25 cm bizcochera and cover it with vellum leaving it protrudes from both sides.
To make the cake, Sift the flour with the salt in a bowl; Add the polenta, the cheese and the cumin, remove everything and make a hole in the Center. Mix liquid ingredients, place on the solids and King move only until blended. Spread this paste on the bizcochera and horn'ela 20 minutes.
While, prepare the sauce. Heat the oil and sauté the onion 3-4 minutes until it is soft. Sauté 1 min garlic and spices and add beans, tomato and pepper. Bring to the boil and cook to a minimum during 10 minutes. Season and put the coriander.
Serve the polenta cut into wedges with beans up immediately.
Recipes easy to https://recetasdecocinafaciles.NET /