I know, I know… I had promised Spanish flan for today’s Monday’s with Mami, however, with the sun shining most of this weekend and Father’s Day, I spent my time outside with the family. I promise, I’ll have that post up for next week 😉 So, I decided to post my Mexican style homemade beans recipe and I don’t think this recipe will let you down. This is definitely not a Spanish dish but being part Mexican I also know a few traditional recipes passed down from my Mexican grandmother (About Me).
Most people when they think Mexican beans they probably think refrieds made from pinto beans at a fun and loud Mexican restaurant where you are served a mountain of chips and salsa a ginormous margherita and you have your sizzling meal in front of you five minutes after ordering. Sound familiar?
These Mexican beans are far from that. I’ve found that the best Mexican beans first of all come from Mayo Coba beans. I learned this from a fabulous, small, authentic Mexican restaurant in my neighborhood called, Mariana’s. Mariana is the owner and chef. You won’t find chips and salsa at her restaurant and her food is amazing! Everything from taqueria style tacos, sopa de albondiga’s, to pozole and homemade menudo. It’s rich, slow and delicious. I alway’s went to her place because of her beans. I finally asked her what her secret was and she told me that it’s all about the Mayo Coba bean.
I’ve found that using a crockpot to slowcook my beans is my preferred method. A foolproof way to creamy tender beans.
- 2 1/2 cups Mayo Coba beans (found at your local Mexican store, La Tapatia)
- 2 quarts water
- 2 tbls pork lard
- 1 medium white onion, chopped
- 1 large sprig epazote (optional, found at your local Mexican store)
- Salt to taste
- Spread the beans on a baking sheet and check for stones or beans that you wouldn’t want to eat.
- Pour the beans into a large pot, pour in 2 quarts of water and bring to a rolling boil. The beans will float to the top. Pour into crockpot.
- Add the lard or olive oil, onion and, if using, the epazote.
- Cook 5 – 6 hours on high for the beans to become tender.
That’s really it! So simple and yummy. As you can tell, I did not soak my beans. Here’s a quote taken from Rick Bayless, Mexican Everyday.
To Soak or Not
Mexican cooks don’t soak beans because they know that throwing out the soaking liquid isn’t a very good idea. It doesn’t do much to make them more digestible (only a steady diet of beans helps with that), and it makes the beans turn out pale in color and flavor.
I eat these beans as is. However, a couple variations would be..
- refried – After the beans are slowcooked, put them into a skillet. Add some water and mash them with a potato masher.
- Mexican Chile Beans – Refried beans plus added Mexican Chorizo Sausage!! So good!!