Refried Beans and Tortilla

I love beans - they are mega high in proteins, fiber, iron and plenty good stuff. Beans is featured at least 2-3 times in our weekly household menu . It can be eaten in so many ways ; salad,  side dish, with tortilla, rice, plantain etc
This recipe calls for dry beans - you can use the canned and adjust accordingly.
Before I bought a pressure cooker the cook time was 90mins but that's been reduced significantly to 25-30mins.

Ingredients
11/2 -2 cup beans (black-eyed or brown beans)
Olive oil - 1tbs
Tomatoes (2-3)
Red Bell peppers (1)
Onions 1
Chilli (Habanero/Scotch bonnet) 1 -2
Curry - 1tsp
Bouillon - 1 cube optiional
Sea salt
Tortilla

Garnish 
Bell peppers
Sweet potatoes (S)


Direction
Cook beans in 6-8 cups of water for 90mins - be sure to check water level every 20mins; top up as required
If using a pressure cooker; follow the directions per manual/recipe book .
Blend tomatoes, half the onions, half the bell pepper, habanero  with a little water - say 1/3 cup
Heat mid-size sauce pan , add oil, add remaining onions - saute for 2-3mins
Add tomatoes blend and salt to taste- cook on low heat for 5-7mins
Add additional seasoning - curry , bouillon - simmer for 2-3mins
Add cooked beans , mix well with blend - simmer for another 3-5mins
Should you want it mashy - you may do so using a potato masher or a large spoon

Garnish with grape tomatoes, bell pepper & boiled sweet potatoes (diced)

Serve as a side dish or on wholewheat tortilla