Name: Frijoles a la Mexicana - Mexican Pinto Beans
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 2
Ingredients: 1 cup dry pinto beans (or kidney beans), soaked overnight in cold water with 1 tsp bicarbonate of soda; 1 large onion, finely chopped; 1 or 2 coloured bell peppers, diced; 4 garlic cloves, finely chopped; 1 jalapeño or poblano chili, deseeded and finely chopped; 1 stalk of celery, diced; 1 small tin of peeled plum tomatoes; 1 tbsp dried oregano; 1 tsp ground cumin; 2 or 3 tbsp olive oil; 1/2 tsp black pepper; 1/2 tsp turmeric (healthy supplement); Salt, to taste

"Frijoles a la Mexicana, or Mexican Pinto Beans, is a hearty vegetarian stew brimming with vibrant flavors from fresh bell peppers, onions, garlic, chili, and aromatic spices. Packed with protein and fiber, this low-fat dish serves as an excellent meat substitute. Serve it warm with tortilla chips, crusty bread, or alongside a fresh green salad with avocado."

Method 4 Steps

1

Drain and rinse the soaked beans, then place them in a pot with cold water (no salt!) and 2 bay leaves, and boil until tender but not mushy. When ready, drain but reserve some of the cooking liquid.
2

Heat some olive oil in a pan over medium heat and fry the onions until golden. Then add the garlic and chili. Stir for 1 minute, then add the celery and bell peppers. Stir-fry for 5 more minutes.
3

Add the tinned peeled plum tomatoes along with all the seasonings and the cooked beans, plus some of the reserved cooking liquid. Mix well and continue to cook over low heat until a nice, thick sauce forms around the beans. Taste and adjust the seasoning if needed.
4

Serve warm with tortilla chips or crusty bread. Accompany with a green salad topped with avocado slices.

Frijoles a la Mexicana - Mexican Pinto Beans

🥗 Ingredients (13 items)

Method 4 Steps

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