Beans with pepper
5 servings
25 minutes
Beans with peppers is a traditional Mexican dish that embodies the richness of flavors in this vibrant cuisine. The recipe's origins date back centuries when beans were a primary protein source for ancient peoples of the Americas. Combined with spicy seasonings and tomato sauce, it takes on a rich, slightly spicy flavor enhanced by fresh cilantro notes. Red pepper and chili add zest to the dish, making it an ideal warming treat. This dish is perfect as a standalone meal or as a side to meat or tortillas. Slow cooking the ingredients allows their flavors to develop and creates a thick, aromatic consistency that makes beans with peppers a favorite on Mexican tables. It is served with cilantro that adds freshness and balances the spiciness.
1
Soak the beans overnight in cold water. Dry them. Soak the adzuki beans in cold water for a few hours. Dry them.
- Adzuki beans: 50 g
- Red beans: 50 g
2
Boil, dry, and rinse the red beans in cold water, return them to a rinsed pot, and cover with plenty of cold water. Bring to a boil over high heat, cook uncovered for 10 minutes. Partially cover with a lid, reduce heat, and simmer for 30-45 minutes until the beans are soft.
- Red beans: 50 g
3
At this time, blanch the adzuki beans and lentils in the same way as the beans (use different pots for the beans and lentils). Rinse and dry with cold water. Bring to a boil in separate pots. Cover halfway with lids and simmer on low heat for 12-15 minutes for the beans and 20-25 minutes for the lentils. Drain the beans, adzuki, and lentils, and set aside.
- Puy lentils: 30 g
- Adzuki beans: 50 g
- Red beans: 50 g
4
Heat olive oil in a heavy pot over medium heat, add finely chopped onion, red pepper, red chili pepper, and garlic. Sprinkle with chili powder and a pinch of salt. Cook for about 5 minutes until the vegetables soften, stirring occasionally. Add tomatoes, then beans, lentils, and tomato sauce, mixing well. Cover and let simmer on low heat for 45 minutes to 1 hour, stirring occasionally until the sauce thickens.
- Olive oil: 5 tablespoon
- Onion: 1 piece
- Fresh red pepper: 2 pieces
- Chili pepper: 2 pieces
- Garlic: 2 cloves
- Ground chili pepper: 2 teaspoons
- Tomatoes: 300 g
- Tomato paste: 500 g
5
Add chopped coriander to the mixture, season with salt and pepper to taste. Serve garnished with remaining coriander.
- Fresh cilantro (coriander): 1 bunch
- Sea salt: to taste
- Ground black pepper: to taste