Mexican Beans
Beans are one of the basic staples in the Mexican cuisine. One can enjoy so many different meals by preparing beans in an infinty of ways. Not to brag, but in my opinion, no one prepares beans in a more delicious way than the Mexicans do. And how can we not, its a gift that mother nature gave to the Mexicans!
When the Europeans where exploring and conquering the New World, they came across all sort of new ingredients which were unknown to their cuisine. Mexico being the country of origin for the mayority of shell beans we know now, has influenced in a way, many gastronomies around the world.
It is believed that the bean culitivation started about 7000 years ago! The aztecs would ask to be paid tribute with beans (smart folks huh? They must have known the superfood the beans were, high in iron)
In Mexico, spice shops and markets are very common, and having over 200 varieties of beans to enjoy, you can only imagine the beauty one can see when wandering in these shops. The high sacks filled with different beautiful colors, each offering a different flavor and texture. The earthy smell, and the knowledge that once you decide which type of bean to purchase, you will be closer to enjoying a delicious comforting soup or side dish.
Cooking beans also is a wonderful little therapy. One must clean the beans and pick out any stones that may be hiding in our beans. Once we have sorted them out, we leave them to soak over night and like this save a lot of cooking time. The most traditional way to cook beans is in a beautiful clay pot. I am sure those pots are infused with magic from our ancestors, because the taste from beans cooked in a clay pot is simply amazing!
Depending on the type of bean one cooks is how one seasons its. In this case, since I am using the sweet, earthy and creamy peruano beans, I like using a morisquetera (rice ball) and filling it with tomato, onion and garlic) this infuses the broth and beans with flavors and also allows our body to process the starch better and be less bloated by them. We also add salt and a chili pepper of choice. It can be serrano, jalapeño or my favorite, chile güero.
After the Mexican beans have cooked, one can enjoy them as a main dish soup, garnished with diced tomato, onion and some crumbled queso fresco.
Or, you can refry them straight away and enjoy them as a side dish for so many delicious meals
Step by step video of how to make this delicious dish: https://www.youtube.com/watch?v=9RekLbURUzE
Mexican Beans
Ingredients
- 750 g. peruano beans (or any beans you like)
- 1 tomato
- 1 onion
- 1 serrano chile
- 10 garlic cloves
- 1 cdita. sal
- agua
Instructions
- As bean bags can have small stones in them, check the beans and remove any stones which may be found in them.
- Soak the beans in a bowl of water over night. Pour the water out before cooking the beans. If you don't soak the beans over night the cooking time may have to be extended.
- Half the onion and quarter the tomato. In a rice ball mold or a large tea infuser put the onion, the tomato and the garlic cloves.
- Add the beans to a pressure pot, add the filled rice ball mold or large tea infuser and fill the pressure pot up with water to the max level.
- Half the serrano chili length wise and remove the seeds. Add the serrano chili to the pressure pot and also add the salt.
- Close the pressure pot securely and cook the beans for about 1 hour (40min to 1.5h depending on how hard or soft you want the beans) and then let the pressure pot cool down before you open it. Squish one bean to see if it's cooked to your liking.
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