Wow! The day has finally arrived for THE BUTTERFLY'S DAUGHTER. The book release date comes just ahead of the Mexican holiday Cinco de Mayo, and it's rather fitting. The main character of my novel is a young American woman of German-Mexican descent. And the story culminates in Central Mexico at the breathtaking site of the monarch butterfly sanctuary.
In honor of the new book release and Cinco de Mayo festivities this week, I'm sharing with you a delicious refried beans recipe from a Moosewood cookbook that I've whipped up many times for family, friends and my book club. It's a perfect dish for any fiesta!
2 c. raw pinto beans
1 1/2 tsp. salt
1 1/2 c. chopped onion
3 cloves crushed garlic
1/2 c. minced green pepper
2 tsp. ground cumin
1/4 tsp. black pepper
1/4 tsp. coriander (optional)
3 Tbsp. olive oil for sauteing peppers and onions.
Cook beans (over-cooking is desirable). Reduce liquid. Mash beans with potato masher.
Heat oil in skillet. Add onions, garlic and peppers and cook till translucent. Add cumin, salt and pepper at beginning of cooking.
Add mashed beans to veggies and seasoning and mix well. If too soupy, may be reduced over low heat at this point.
Serve hot. Feeds 4-6 people.