Mexican Boiled Beans
6 servings
120 minutes
Mexican-style boiled beans are a traditional dish of Mexican cuisine that captivates with its simplicity and rich flavor. Thick, aromatic beans cooked with onions, celery, and spicy chili peppers acquire a slight smokiness from the rendered fat. In Mexico, beans are a staple of the diet and a symbol of home comfort. They are served as a standalone dish or as a side, complemented by corn tortillas, rice, or cheese. The spiciness of the chili pepper and the soft texture of the beans create a balance of flavors – tenderness and spiciness in every bite. This dish perfectly warms on cool evenings and pairs well with meat dishes or fresh vegetables. Boiled beans are not just food but part of Mexico's culinary history filled with warmth and family traditions.
1
Wash the beans (black, speckled, or red), cover with water by 5 cm, and soak for 3 hours.
- Beans: 1 glass
- Water: 1.5 l
2
Drain the water and place the beans in a heavy-bottomed pot. Add water, onion, fat (or rendered bacon fat) and bring to a boil.
- Beans: 1 glass
- Water: 1.5 l
- Onion: 0.5 piece
- Fat: 1.5 tablespoon
3
Cover the pot with a lid, reduce the heat, and cook the beans for 1-1.5 hours until they are soft. Ensure the beans are constantly covered with water, adding a little water if necessary.
- Beans: 1 glass
- Water: 1.5 l
4
When the beans are soft, add celery, salt, and chili. Simmer for another 20 minutes. Then remove the celery, onion, and chili, and it's ready to serve.
- Celery root: 1 piece
- Salt: 1 teaspoon
- Chili pepper: 1 piece