Ridiculouslyeasymexicanbeans Recipes

EASY MEXICAN-STYLE PINTO BEANS FROM SCRATCH

Steps:

• Add the dried beans and 8 cups of room temperature filtered water or low-salt vegetable stock to a heavy-based pot, like a Dutch oven. Soak the beans for two hours. Do not drain or rinse.
• Cook the beans in the same broth they soaked in. Put the pot on the stovetop over high heat and bring to a boil.
• Once boiling, stir in the minced onion, garlic, and a 1/2 tsp of sea salt, then bring the stove down to a simmer. Cover the pot with the lid askew, so some of the moisture can escape. Simmer for 1.5 hours.
• Add in the seasonings: Stir in the diced tomatoes, minced chipotle pepper and adobo sauce, fresh cilantro (or ground coriander), ground cumin, chili powder, Ceylon cinnamon, the rest of the salt, and freshly cracked black pepper. Remove the lid, and simmer for 1.5 hours more, until the beans are soft. If needed, or if you like "soupier" beans, feel free to add 1 or 2 more cups of vegetable broth or water as the beans simmer.
• Season with more salt or pepper, to taste. Enjoy with your favorite Mexican dishes - and always with a squeeze of lime juice!

AUTHENTIC TRADITIONAL MEXICAN BEANS- FRIJOLES AUTENTICOS MEXICANOS

Steps:

• Check for a date on the beans; freshness matters. Dried beans last up to two years, but are best cooked within a year of harvest.
• Always rinse beans before cooking, and check for stray rocks, twigs and leaves.
• Wash them well and place them in a pot with clean water to soak over night. Next day, drain the water and put fresh water over them, then continue with the recipe.
• If you do not want to let them soak overnight, place the chopped onions, salt and garlic together in the pot, cover it with a lid and bring it to a boil.
• When the beans start boiling, reduce the heat and let them simmer for about 90 minutes to 2 hours until the beans are soft. The time varies based on the type of beans or how dry they are.
• Make sure that there is enough water during the cooking process. There should always be liquid covering your beans as they cook.
• To make sure your beans are cooked thoroughly, scoop up a couple of beans and blow on them. The skin should curl and wrinkle. Then taste. They are done when they're tender and cooked through to the center (but not mushy). Let them cool in their cooking liquid.
• Before removing the beans from the heat, add the epazote.
• Serve them with salads, rice, warm corn tortillas, grilled meats etc.