Mexican-Style Beans are a typical Tex-Mex dish. They're a hearty and flavorful side dish, with a spicy flavor, perfect for a delicious lunch or dinner, or as a themed appetizer filling for tasty tortillas or fajitas.
In our version, instead of the black beans traditionally used in this recipe, we used dried borlotti beans, which are easier to find. Once rehydrated and soaked overnight, they are poured into a pot filled with cold water, cooked for 20 minutes, then added to a saucepan with a drizzle of oil, chopped onion, and chili pepper.
All you have to do is season with a cinnamon stick, a teaspoon of cumin, and some bay leaves, then let it cook gently with the tomato puree. After about 3 hours, add the chopped parsley and a pinch of salt: the result is a satisfying dish, best enjoyed with grilled dishes, accompanied by slices of toasted homemade bread, or with a portion of basmati rice.
Ingredients
How to Make Spicy Mexican-Style Beans
Place the dried beans in a bowl with water and baking soda.
Place the dried beans in a bowl with water and baking soda.
Leave them to soak for about 12 hours.
Leave them to soak for about 12 hours.
Once soaked, transfer them to a large pot, cover them with plenty of water and add a bay leaf.
Once soaked, transfer them to a large pot, cover them with plenty of water and add a bay leaf.
Bring to the boil, then cook for about 20 minutes, removing the foam that forms on the surface with the help of a strainer or a slotted spoon.
Bring to the boil, then cook for about 20 minutes, removing the foam that forms on the surface with the help of a strainer or a slotted spoon.
Heat a generous drizzle of oil in a large pan and brown the chopped onion and chili pepper.
Heat a generous drizzle of oil in a large pan and brown the chopped onion and chili pepper.
Add the beans, along with the bay leaf, and let them flavor over a high flame for a few moments.
Add the beans, along with the bay leaf, and let them flavor over a high flame for a few moments.
Add the tomato puree or, alternatively, the peeled tomatoes.
Add the tomato puree or, alternatively, the peeled tomatoes.
Cover with hot water.
Cover with hot water.
Scent with the cinnamon stick.
Scent with the cinnamon stick.
Finally, add an aromatic touch with cumin seeds or, if you prefer, cumin powder.
Finally, add an aromatic touch with cumin seeds or, if you prefer, cumin powder.
Cover with a lid and cook over a very low heat for about 3 hours, stirring occasionally; if it dries out too much, you can add more water.
Cover with a lid and cook over a very low heat for about 3 hours, stirring occasionally; if it dries out too much, you can add more water.
Finely chop the parsley and add it just before finishing cooking, then season with salt.
Finely chop the parsley and add it just before finishing cooking, then season with salt.
Garnish with a chili pepper and some bay leaves, then serve them while still hot. Enjoy!
Garnish with a chili pepper and some bay leaves, then serve them while still hot. Enjoy!
FAQs
What Else Can I Add to These Mexican-Style Beans?
If you like, you can enrich the dish with diced bacon or fresh sausages, peeled and browned over low heat, then deglazed with 1/2 glass of white wine or a splash of lager before adding the tomato and boiled legumes. If you like the flavor, you can replace the parsley with coriander, and use any chili pepper you have on hand.
Can I Use Canned Beans, Instead of Dried Ones?
Of course! To save on preparation time, you can buy canned beans, preferably in good-quality glass jars. Simply drain them from their preserving liquid and cook them, with the rest of the ingredients, for just 10-15 minutes.
Why Are My Beans So Hard?
It's the salt! If you prefer dried legumes, remember not to add salt when boiling them: this way, the skins won't harden, and they'll be soft and more digestible.
How to Store Any Leftovers
Mexican-style beans can be stored in the refrigerator, tightly closed in an airtight container, for up to 3 days.
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