![\"refried](\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/02\/refried-bean-pasta.jpg\")
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Yummy quick fix dinner…<\/p>\n
This week is fading away so fast it seems, it’s already Tuesday. I had a \u00a0wonderful weekend, in deed a rewarding one. On Sunday, I\u00a0volunteered for a fund raising event, the theme was Egyptian brunch buffet. We had a lot of delicious food: Egyptian foul or fava bean stew, scrambled eggs, croissants, pizzas, pita bread and hummus, falafel, cheese, olives, fruit platters etc. I was in charge of making scrambled eggs along with two other wonderful ladies. We\u00a0scrambled\u00a0around 600 eggs, it was so much fun. It was the first time I was seeing 600 eggs being cracked up and whisked up and scrambled up, that was a lot of eggs, a lot…We custom made our croissants by stuffing it with with scrambled eggs, it was really delicious. It was such a fun event, more than the food and cooking, I got connected with a lot of good hearted people.<\/p>\n
When we do something from our heart without expecting anything in return, the feeling that we get is what I call as “beyond content feeling”, \u00a0I got that feeling on that day!<\/p>\n
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Refried beans? It’s a traditional staple of Mexico, the beans (mostly pinto beans) are baked or fried and mashed up. It can be served as a dip for chips, smeared onto pita bread or burritos, top it on nachos etc etc. I used to top refried beans on nachos or dip the chips in it.<\/p>\n
The other day, I wanted to make something different with refried beans and so made a sauce out of it and combined the paste in it. I was so glad to have tried that, tasted so delicious and it was so easy to make too.<\/p>\n
![\"refried](\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/02\/refried-beans-and-pasta.jpg\")
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