Mexican Pinto Beans


This pinto beans are one of my favourite dishes. If you follow me for a while you probably know this already. I used to buy them all the time in a can, but my local Tesco no longer has them in a can so I buy them raw and I cook them from scratch.

Back home, my granny would always soak them over night, then throw the water out and cook with fresh water. But I have learned since that all the nutrients stay in that water and I also learned that there is no need to soak them over night.

They do take a little longer if they aren’t soak over night but I honestly don’t mind that at all.


So I buy the 500 grams bag of beans and my first step is to place them in a heavy saucepan, cover with 4 cups of water (1 litter) and bring them to the boil. Once the water is boiling, I add 2 vegetable stock cubes, bring down the heat and let it cook slowly for 3 hours.


The onion was missing in this pic so make sure you add the onion!

Then I chop all the veggies I will be using which is a red and a green pepper, cherry tomatoes, 2 chillies, about 10 mushrooms, and 1 onion! In the picture above are the spices I use. (Measurements in next step)


I also add a handful of coriander and 1 tablespoon of tomato puree.


Once all your vegetables are chopped, sauté them with a drop of olive oil, until onion is translucent.

Once beans are nice and soft. Mix the vegetables in and add the spices. I used 1/2 teaspoon of paprika and cayenne pepper, 1 teaspoon of chopped garlic, sea salt and pepper.

Serve with brown rice and enjoy!


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