Frijoles a la Mexicana – Mexican Pinto beans2018-03-30
- Servings: 2
Vegetarian “Mexican Pinto Beans” is the perfect nourishing dish that has it all: good taste, essential nutrients, low fat, high fibre and high protein (perfect substitute for meat).
Pinto Beans are very popular in Mexico and are a common filling for burritos (wheat tortillas filled with various ingredients). Check my burrito recipe which will be published next on this site.
I recommend you cook your beans from scratch. If it is not possible, use the canned ones but drain and rinse them well before using.
- 1 cup of dry pinto beans (or kidney beans) soaked overnight in cold water with 1 tsp of bicarbonate of soda
- 1 large onion, finely chopped
- 1 or 2 coloured bell pepper, 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 of dry oregano
- 1 tsp of ground cumin
- 2 or 3 tbsp of olive oil
- 1/2 tsp of black pepper
- 1/2 tsp of turmeric (healthy supplement)
- Salt, to taste
Drain and rinse the soaked beans then place them in a pot with cold water (no salt!) and 2 bay leaves and boil them until they are cooked tender, but not mushy. When ready, drain but leave some of the cooking liquid aside.
Put some olive oil in a pan over a medium heat and fry the onions until golden then add the garlic and the chili. Stir for 1 minute then add the celery and the bell peppers. Stir fry for 5 more minutes.
Add the tinned chopped tomatoes together with all the seasonings and the cooked beans. Pour some of the reserved cooking liquid. Mix well and continue to cook on a lower heat until a thick nice sauce has been formed around the beans. Taste and adjust the seasoning if needed.
Serve warm with tortilla chips or crusty bread. Accompany with a green salad topped with avocado slices.