Beans are served on the side of many a meal in Mexico. They are tasty, easy to make and good for you. Common beans in Mexico are pinto, black beans and white beans. All can be cooked using the method below. The ingredients are simple and you can double or triple the recipe easily depending on your need.
Serves 4 people as part of a larger meal
1
cup of your chosen bean1/2
large white onion, cut into 4 pieces1
bay leaf1
tsp salt
Add the beans to a medium pot. Add just enough water to cover the beans. Place over high heat until boiling. Pour out the water and wash the beans. This will remove any impurities from the beans.
Refill the pot with water so that beans are covered with three times the height of water. Add onion and bay leaves. Bring the water back to a boil and simmer for about 90 minutes until the beans are soft. As the water boils down, add more to keep the beans well covered.
Near the end of cooking add the salt. Cook for a further five minutes and taste the beans. The salt will now be infused into the beans and you can better tell if they are seasoned properly. Adjust salt as needed.
Strain most of the cooking water off and serve as an accompaniment to a meal.
EditRefried Beans
Refried beans are beans that are mashed and then fried in a little lard or oil. They are a great accompaniment to a meal, adding an almost saucy and sloppy texture. Typically refried beans are made from either pinto or black beans. As the beans contain a bit of fat, they serve a similar function as
crema (sour cream) in Mexican cuisine.
Serves 4 people as part of a larger meal
2
cups cooked pinto or black beans1/2
cup cooking liquid, maybe more2-3
tbsp lard or cooking oil
Drain the cooked beans, reserving a little of the cooking liquid. Roughly mash them with a fork. It doesn't matter if there are a few whole or partial beans in the mix.
In a large frying pan over high heat, melt the lard. Add the beans and fry for a few minutes. The lard will be absorbed into the beans and the whole mixture will thicken slightly. Thin to the desired consistency with the reserved cooking liquid. Salt to taste.
Serve as an accompaniment to a meal.