Refried beans

Colourful, full of flavour and nutritious....that's Mexican food for you... Refried beans almost always make an appearance at the Mexican table, either as an accompaniment to Mexican rice and tortillas, or wrapped into burritos and enchiladas.
The name is a bit of a misnomer because there is no frying involved in making this dish. It is actually quite easy to make and probably one of the simplest recipes to follow.

What you need:
Red kidney beans - 3/4 cup (Soaked in plenty of water overnight)
Garlic - 4 cloves, crushed
Tomato -1, chopped
Salt
Onion - 1, chopped fine

Take all the ingredients in a pressure cooker, add sufficient water and cook until one whistle....reduce the heat to low and cook for 15 - 20 minutes.
By now, the beans should be soft and well cooked. Mash it coarsely with a masher or a heavy ladle. Heat until all the moisture is absorbed.
Serve with tortillas or rotis.
(Traditionally, the ingredients are boiled together on a low flame unti the beans become tender, but I used a pressure cooker to speed up the process)

Iam rushing this off to DK who is hosting A Wordly Epicurean's Delight (A.W.E.D) featuring Mexican food.