Name: Bean Toast with Oregano and Tomato
Prep time: 25 min
Cook time: 10 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 tablespoon canola oil; 1/8 onions; 1 clove garlic; 4 tomatoes, cut into quarters; 2 guajillo chiles, deveined and cleaned; 1 serrano chile, deveined and cleaned; 1/4 cups vegetable broth; 1 cup pinto beans, whole and cooked; 1 teaspoon salt; 1/2 teaspoons pepper; 1 tablespoon fresh oregano; 4 slices wholemeal bread, with seeds, toasted; 4 sprigs fresh oregano, for decoration

Preparation

15 mins

10 mins

Low

Heat a deep skillet over medium heat and add the oil. Fry the onion, garlic, tomatoes, and chiles until they take on color. Lightly fry. Blend the previous preparation along with the vegetable broth. It should be a smooth and slightly thick sauce.