Boiled beans with vegetables

4 servings

90 minutes

Boiled beans with vegetables is a vibrant and nutritious dish from Mexican cuisine that combines simplicity in preparation with rich flavor. Historically, beans were one of the main food staples of ancient Central American civilizations, and pairing them with vegetables makes the dish even healthier. The soft, tender beans absorb the aromas of juicy tomatoes, sweet carrots, pungent garlic, and the sharpness of onions beautifully, creating a harmony of flavors. This dish can be served as a standalone meal or used as a side to meat and fish dishes. It is rich in protein, fiber, and vitamins, making it an excellent choice for healthy eating. It is easy to prepare but fills the home with cozy aromas of Mexican cuisine that awaken the appetite and create a warm family dinner atmosphere.

Energy value per serving

• Calories: 59.2
• Proteins: 2.7g
• Fats: 0.2g
• Carbohydrates: 12.9g

Ingredients

• Beans: 1 glass
• Tomatoes: 2 pc
• Onion: 2 pc
• Garlic: 3 clove
• Carrot: 1 pc
• Salt: to taste

Cooking steps

1. Rinse any beans and soak them in room temperature water for 3 hours.

   Required ingredients:

   • Beans: 1 glass

2. Drain the water, pour the beans again with water in a ratio of 1 cup of beans to 3 cups of water and put on high heat. Once it boils, reduce the heat to minimum, cover with a lid, and cook for 1 hour and 10 minutes.

   Required ingredients:

   • Beans: 1 glass

3. While the beans are boiling, clean and slice the tomatoes, onion, garlic, and carrot.

   Required ingredients:

   • Tomatoes: 2 pieces
   • Onion: 2 pieces
   • Garlic: 3 cloves
   • Carrot: 1 piece

4. After 1 hour and 10 minutes of cooking the beans, add the chopped vegetables, mix with the beans, salt it, cover with a lid and simmer for another 20 minutes.

   Required ingredients:

   • Tomatoes: 2 pieces
   • Onion: 2 pieces
   • Garlic: 3 cloves
   • Carrot: 1 piece
   • Salt:  to taste