Mexican Beans are a simple and spectacular side dish, you can serve them with polenta as I did in the POLENTA WITH BEANS recipe or you can use Taragna polenta (corn and buckwheat flour). The beans in sauce are perfect for accompanying many main courses, or a portion of vegetables will be enough for a complete and balanced meal. The Mexican beans in sauce should be very spicy, which is indeed a feature of this delicious dish. Ideally, use black beans or alternatively use borlotti beans; you can use dried beans soaked for 12 hours, or frozen beans, or even canned beans that are already cooked, in which case, it will be a very quick dish to make. If you’re not a big fan of strong and spicy flavors, you can use chili powder to gradually adjust the spiciness. Now let’s see how to make spicy Mexican beans and if you try them let me know: Barbara
Here are other delicious recipes I recommend you try:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare Mexican Beans
- 1 cup Cooked borlotti beans
- Half onion
- 2 Hot chili peppers
- 14 oz Canned tomatoes
- 4 tbsps Extra virgin olive oil
- to taste Salt
- to taste Pepper
How to prepare Mexican Beans
Let’s start preparing the Mexican Beans, if you use dried beans soak them overnight in plenty of cold water.
Then proceed to cook them, I cook them in a pressure cooker for 30 minutes, alternatively, you can use canned beans that are already cooked.Once the beans are cooked, clean the onion and slice it into rings using a mandoline, pour the canned tomatoes into a deep plate and mash them with a fork.
Put 4 tablespoons of extra virgin olive oil, the sliced onion, and the halved chili peppers in a pan and sauté for a couple of minutes. Then add the cooked beans and the canned tomatoes, cook for 10 minutes, and at the end of cooking, adjust the salt, pepper, and you can also add more chili if desired.
If they turn out too thick, add half a glass of water. Serve the Mexican Beans hot
How to store Mexican Beans
Store them in the refrigerator for 2/3 days
