Original recipes: Mexican beans

How to cook

Housewives often treat foreign cuisine with distrust, but cooking chili con carne does not require exotic products, spices, or special kitchen equipment. All ingredients can be purchased at any supermarket that sells meat, vegetables, and seasonings. The advantage of this dish is that some components can be replaced with others, especially when it comes to vegetables. You can also take any type of meat, or you can completely abandon it and make a vegetarian type of chili with the addition of soy.

Jamie Oliver's recipe

Time: 1.5 hours.
Number of servings: 10 servings.
Calorie content: 320 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Mexican.
Difficulty: medium.

Jamie Oliver is a popular English chef and TV presenter who has published several cookery books. He is the owner of charity restaurants in London, Amsterdam, Cornwall and Melbourne, and has received awards for his contribution to the development of healthy eating. Jamie, like no one else, knows how to cook chili con carne at home so that it turns out tasty and healthy.

Ingredients:

beef – 500 g;
canned red beans – 400 g;
onions – 2 pcs.;
tomato – 5 pcs.;
bell pepper – 2 pcs.;
carrots – 2 pcs.;
celery stalk – 2 pcs.;
garlic - a few cloves;
balsamic vinegar - 2 tbsp. l.;
parsley - a small bunch;
chili pepper – 1 teaspoon;
cumin – 1 teaspoon;
cinnamon – 1 teaspoon;
sea salt - to taste;
ground black pepper - to taste;
olive oil - for frying.

Cooking method:

Prepare minced meat or finely chop it.
Cut the vegetables into small pieces.
Pour oil into a deep frying pan or saucepan and add all the vegetables except tomatoes. Fry for 6 minutes with spices and salt.
Add beans to vegetables. Next add the meat and tomatoes. If the minced meat is fatty, it is recommended to first fry it in another frying pan and drain the fat from it.
Chop the parsley stems and add to the pan.
Take a glass of clean water and add it to the pan along with balsamic. Simmer for one hour, stirring occasionally.
Remove the lid, add parsley leaves and simmer for another 10 minutes.
The finished dish is served with rice, potatoes or couscous.

Burrito with minced meat and beans

Burrito with minced meat and beans

- one of the varieties of burrito (or burrito) - one of the most delicious dishes of Mexican cuisine. When preparing a burrito, tortillas (thin round wheat or corn tortillas) are used, in which various types of fillings are wrapped. In this case, I suggest making a burrito with ground meat, beans and corn. This dish turns out to be very tasty and satisfying, and is incredibly easy to prepare. Treat your family or friends to this wonderful Mexican dish. I'm sure they'll like it.

400 gr. meat (preferably beef, but you can also take chicken, pork)
8 tortillas
1/2 tbsp. canned corn
1/2 tbsp. canned beans
a piece of chili pepper to add spiciness - optional
1 red bell pepper
lettuce leaves
2 small potatoes
vegetable oil
ground black pepper
ground red pepper
ground cumin

Wash the meat, cut into small pieces and grind in a meat grinder.
Transfer the minced meat to a hot frying pan with vegetable oil and lightly fry. Then add salt, add black and red ground pepper and fry until cooked, as when preparing navy-style pasta.
We clean and wash the bell peppers. Cut into small cubes or strips.
Wash and dry the lettuce leaves.
Peel the potatoes, wash them and cut them into small thin slices. Place the potatoes in a hot frying pan with vegetable oil and fry until tender.
Place beans, corn, finely chopped chili pepper and bell pepper in a frying pan with potatoes. Stir, cover and simmer for 3 minutes.
Then add the fried minced meat and cumin and mix. Taste and add salt to taste if necessary. Cover with a lid and simmer for another 5 minutes. Turn it off.
Place a lettuce leaf on each tortilla.
Place the filling of minced meat, beans and corn on top of the salad in the middle of each tortilla.
We roll the tortillas into rolls, wrapping first one and then the other edge of the tortilla over the filling.
Serve the finished burritos with minced meat and beans to the table immediately, before the filling has cooled. And enjoy this incredibly tasty Mexican dish!

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With beans

Time: 100 minutes.
Number of servings: 8 servings.
Calorie content: 300 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Mexican.
Difficulty: medium.

The stumbling block for chefs who can say with confidence how to cook chili con carne is beans. Some argue that this is a mandatory ingredient, others - that it does not need to be put into the dish at all. This recipe is ideal for vegetarians as it contains no meat. Animal protein here is replaced by soy and beans, which are easily digested by the body, but at the same time perfectly satiating.

Ingredients:

canned red beans – 350 g;
soybean – 200 g;
onion – 1 pc.;
tomato – 1 pc.;

sweet pepper - 1 pc.;

basil greens - a small bunch;
parsley - a small bunch;
balsamic vinegar - 1 tbsp. l.;
chili pepper – 1 teaspoon;
ground black pepper – 1 tsp;
ground coriander – 1 tsp;
honey – 0.5 tbsp. spoons;
vegetable oil - for frying;
salt - to taste.

Cooking method:

Boil the soybeans.
Chop the vegetables and chop the herbs.
Pour oil into the bottom of a deep frying pan and fry the vegetables in it until half cooked. Add spices and salt.
Place soy and beans into the pan. Simmer for half an hour under the lid. If necessary, add a little water (0.5 cup).
Two minutes before readiness, add honey and herbs to the pan.
Serve as a separate dish or with rice.

Classic recipe

The classic Mexican bean recipe calls for the following ingredients:

ripe tomatoes - 0.5 kg;
pork fat - 1 tbsp. l.;
red beans - 250 g;
Chili pepper - 1 pc.;
beef pulp - 0.7 kg;
onion - 1 pc.;
garlic - 1/3 head;
spices and herbs.

Step 1. First of all, you should soak the beans for 8 hours. Next, boil over low heat for about an hour.

Step 2. Cut the beef into cubes. In fact, the meat can also be chopped lengthwise, as the hostess prefers.

Step 3. Peel the onion and chop finely. Grind the garlic in a garlic grinder.

Step 4. Finely chop the chili pepper. If you want to make the dish less spicy, you can omit this ingredient.

Step 5. Place pork fat in a deep container. Add meat, garlic and onion, mix everything. Transfer to a frying pan and fry.

Step 6. Add beans and spices to the pan and mix. Cover the dish with a lid and leave to simmer for another hour. It is better to stir every 15 minutes.

Step 7. Remove the skin from the tomatoes and cut into small slices. 10 minutes before the Mexican beans are ready, add the tomatoes to the pan.

The dish is ready to be served! When serving, sprinkle the beans with finely grated cheese.

With minced meat

Time: 1 hour 15 minutes.
Number of servings: 8 servings.
Calorie content: 400 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Mexican.
Difficulty: medium.

You can make chili at home with minced meat. This will reduce the time spent at the stove. Ground beef, turkey or chicken are suitable for this dish. These types of meat contain a minimum of fat, which is important when preparing Mexican chili con carne. If you purchased fatty minced meat, then take the advice from Jamie Oliver: fry it separately and drain off the unnecessary fat.

Ingredients:

minced beef – 500 g;
tomato sauce – 3 tbsp. l.;
carrots – 2 pcs.;
zucchini – 1 pc.;
onions – 2 pcs.;
chili powder – 1 tsp;
oregano – 1 tsp;
salt - to taste;
butter - for frying.

Cooking method:

Cut the vegetables into cubes and fry in butter.
Add minced meat with salt and spices. Simmer for 10 minutes.
Stir the tomato sauce in one glass of water and pour it into the saucepan with the other ingredients.
Simmer covered for another 50 minutes. Ready.

What is the name of Mexican meat and beans?

Saute the onion, cut into half rings (or cubes), and cloves of garlic, crushed with a knife, for 5-6 minutes in a frying pan on a burner over medium heat.

Meanwhile, pour boiling water over the sliced tomatoes. When the skin begins to peel off, cool in water, remove the skin, and cut the tomatoes into cubes. Instead, we can use canned tomatoes without skin.

Peel the peppers, cut into squares and add to the onion when it has become transparent. Pour in 3-4 tbsp. spoons of hot water, leave to simmer for 4-5 minutes.

Add tomato paste, sugar, tomatoes and finely chopped chili (or ground pepper) to the vegetables.

Add the beans (without liquid) and let it all simmer slowly for a few minutes.

We put another frying pan in which, after heating the oil over medium heat, fry the minced beef for 5 minutes, kneading it with a spatula, sprinkling with salt (and ground pepper, if you did not use chili pepper).

Add the minced meat to the vegetables and beans and simmer, covered, for 10-12 minutes on a low heat burner. If necessary, add a little hot water.

With cocoa

Time: 1 hour.
Number of servings: 8 servings.
Calorie content: 300 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Mexican.
Difficulty: medium.

Meat and cocoa go well together when it comes to chilli con carne. The spicy taste of chili pepper is softened by the aroma of chocolate. Such a dish on the dinner table will be a novelty for the whole family and will pleasantly surprise guests. Cocoa stimulates brain function, fills you with energy and improves your mood. A hearty meat dish with cocoa will be an ideal solution for everyday work if you cook it deliciously.

Ingredients:

beef – 500 g;
canned red beans – 200 g;
onion – 1 pc.;
bell pepper – 2 pcs.;
carrots – 1 pc.;
tomato paste – 1 tbsp. l.;
parsley - a small bunch;
sugar – 2 teaspoons;
meat broth – 250 ml;
chili pepper or other hot pepper - 1 tsp;
cocoa powder – 1 tbsp. l.;
cumin – 1 tsp;
lime – 1 pc.;
salt - to taste;

Cooking method:

Cut the beef into small pieces, add salt and spices.
Chop the onion, pepper, carrots and garlic and fry in oil until half cooked.
Add chopped meat, beans, tomato paste, sugar, lime juice and meat broth to chopped onions and other vegetables.
Simmer for 1 hour, stirring, with the lid closed.
Three minutes before readiness, add greens to the dish.

Beef

Time: 1 hour 10 minutes.
Number of servings: 6 servings.
Calorie content: 310 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Mexican.
Difficulty: medium.

Beef is the basis of the Mexican dish chili con carne. According to the recipe, you need to cut the meat into small pieces or use ready-made minced meat. The beef-based dish is very nutritious, but at the same time it remains dietary. This meat is included in the menu for weight loss and disease prevention. Beef contains a lot of useful microelements and vitamins, it is rich in protein.

Ingredients:

beef – 600 g;
canned red beans – 300 g;
onions – 3 pcs.;
carrots – 1 pc.;
sweet pepper – 2 pcs.;
tomato juice – 250 ml;
red pepper – 1 pc.;
parsley – 1 small bunch;
apple cider vinegar – 1 tbsp. l.;
sugar – 1 tbsp. spoon;
cinnamon – 0.5 tsp;
salt - to taste;
vegetable oil - for frying.

Cooking method:

Cut the beef into small cubes.
Chop carrots, onions, bell peppers. Fry in a deep frying pan until half cooked.
Add beef and beans to the vegetables, add spices, salt, sugar and vinegar. Simmer for 10 minutes.
Pour tomato juice over the ingredients. Simmer for another 40 minutes.
Before serving, sprinkle the dish with herbs.

Turkey

Time: 1.5 hours.
Number of servings: 6 servings.
Calorie content: 280 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Mexican.
Difficulty: medium.

Turkey meat is very similar in properties to beef, which is why it is included in the preparation of chili con carne. This is dense meat that is dark red in color, as seen in the photo. It, like beef, is included in many diets. Turkey is easily digested by the body, maintaining a feeling of fullness for a long time. To make it delicious, cook this dish in the oven.

Ingredients:

turkey fillet – 500 g;
red beans – 300 g;
onions – 2 pcs.;
sweet pepper – 2 pcs.;
fresh tomatoes – 3 pcs.;
chili pepper – 1 tsp;
meat broth – 200 ml;
ground black pepper – 0.5 tsp;
parsley – 1 bunch;
salt - to taste.

Cooking method:

Cut the meat into cubes. Salt and fry it in a frying pan until golden brown. Transfer to a thick-walled saucepan.
Cut the onions, peppers and tomatoes into cubes, fry in the same oil where the turkey was fried. Transfer vegetables to meat.
Add the remaining ingredients to the pan, pour meat broth over everything.
Cover with a lid and place in an oven preheated to 220 degrees Celsius for one hour.
Serve with rice and herbs as shown in the photo.

Time: 1.5 hours.
Number of servings: 8 servings.
Calorie content: 320 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Mexican.
Difficulty: medium.

The presence of Spanish blood makes Mexicans “hot” people who love spicier dishes, so their housewives know Mexican recipes by heart. This dish is served with rice, cheese, corn tortillas and the popular tortillas. An example of serving is visible in the photo. For those who want it to be not just tasty, but also tender, you can add sour cream to the ingredients.

Ingredients:

minced beef – 700 g;
red beans -300 g;
onions – 3 pcs.;
tomato – 2 pieces;
bell pepper – 1 pc.;
tomato sauce – 2 tbsp. l.;
apple cider vinegar – 1 tbsp. l.;
honey - 1 tbsp. spoon;
chili pepper – 1 tsp;
ground black pepper – 1 tsp. l.;
cumin - to taste;
salt - to taste.

Cooking method:

Cut the vegetables into cubes and fry with salt and spices in a deep frying pan.
Add minced meat, beans, tomato sauce, vinegar and honey.
Simmer with the lid closed for one hour.
To serve, garnish with herbs and serve with corn chips or tortillas.

Red bean lobio with meat

In ancient times, this traditional dish of the peoples of Transcaucasia was prepared from hyacinth beans, which were called lobio. With the advent of beans at the end of the 17th century, food began to be prepared from it. A dish that is dearly loved both in Georgia itself and beyond its borders is lobio made from red beans with meat.

Components

For a classic dish, red beans are used. It cooks well, does not lose its shape and contains fewer calories than other varieties, although green is also used in some recipes. Beans must be soaked for several hours before cooking, but it is better to leave them in water in the evening. The ratio is 1 to 5. Be sure to check that the beans are not expired, otherwise it won’t turn out delicious.

Beans contain a lot of fiber, complex carbohydrates, protein, iron and other essential microelements. It has a positive effect on almost all human systems and organs.

To prepare lobio you need to take 500 g of beans, as well as the following ingredients:

beef (you can take pork) – 600 g;
tomatoes – 600 g (or tomato paste – 4 tbsp.);
onions – 3 pcs.;
garlic - a few cloves;
large carrots – 2 pcs.;
wine vinegar – 120 ml;
vegetable oil – 2 tbsp. l;
walnuts – 100 g;
salt.

This dish is unthinkable without spices, the amount of which depends on taste preferences. The classic recipe involves the use of ground black pepper, basil, savory, red hot pepper, marjoram, bay leaf, coriander and a number of others. You can take suneli hops, as well as pepper and bay leaves, not included in this ready-made mixture. Lobio cannot be imagined without fresh cilantro and parsley.

Boil the beans

Beans must be taken of the same variety and preferably from the same batch. Drain off the water in which it was soaked. Pour clean water over the legumes in an approximate ratio of 1 to 4. After boiling, cook for about an hour, periodically adding hot water if necessary. You can salt at any stage. Do not cover with lid. Beans in lobio can be pureed, whole or mixed (in this case, some of the beans are kneaded). Georgian cuisine involves leaving the beans whole.

The older the beans, the longer they cook. You can tell if the bean is done by pressing the bean with a fork or trying to crush it with your fingers. The beans should be soft, but not mushy.

Preparing lobio

The recipe for lobio from beans with meat requires the following cooking sequence:

Cut the beef (pork) into pieces, put in a frying pan that has been preheated. It is better to take a large, deep dish with a thick bottom. Add salt and pepper to your taste. Fry in sunflower oil.
Peel the onions, carrots and tomatoes and chop finely.
Add the vegetables to the meat and fry for a few minutes, then leave to simmer for another 40 minutes.
Add boiled beans and finely chopped or crushed garlic. If tomatoes have not been added previously, then at this stage you need to add tomato paste.
Add chopped nuts, spices, vinegar to the dish. Add salt to everything and mix well. Leave everything to simmer for another quarter of an hour.

Before serving, the finished lobio with beef is sprinkled with green aromatic herbs. To prepare Georgian lobio with meat, you can use minced meat - pork or beef. Fry the twisted meat in sunflower oil.

Add vegetables to the minced meat and sauté for 15 minutes. Add nuts, garlic, spices, nuts, vinegar and boiled beans. Leave to simmer for a few minutes.

Benefits and harms

A hearty meat dish, having an excellent taste, is well digestible, saturates and provides the body with essential microelements (iron, magnesium, phosphorus, calcium) and vitamins A, C, E, group B. The content of beans helps reduce appetite and also has a positive effect on the reproductive system and normalizes metabolism.

American style

Time: 1 hour.
Number of servings: 5 servings.
Calorie content: 300 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: American.
Difficulty: medium.

Americans value their time, so their cuisine is laconic and simple. The chefs of this country could not ignore the dish from the neighboring country and began to prepare it in their own way. The differences between American-style chili con carne and the classic recipe include a minimum of spices, the absence of legumes and the addition of pork. This version of the dish is perfect for a Russian family dinner.

Ingredients:

minced pork and beef – 500 g;
onions – 3 pcs.;
tomato – 3 pcs.;
carrots – 3 pcs.;
chili pepper – 0.5 tsp;
ground black pepper – 1 tsp;
salt - to taste;
vegetable oil - for frying.

Cooking method:

Fry the minced meat, do not forget to salt and pepper it.
Cut the onions and carrots into cubes.
Pour boiling water over the tomatoes, peel them and mash them into a puree. You can use a blender.
Fry the vegetables, mix with minced meat. Add the resulting tomato puree. Close the lid and simmer for 20 minutes.
Serve with boiled potatoes or rice.

Video

Beans are the same original, basic product of Mexican cuisine as corn (maize). A person in Mexico and Central America can eat corn tortillas and beans all his life, and this is, in general, a complete meal, because it contains the basic minerals and proteins the body needs. It is no coincidence that in pre-Hispanic America, maize crops and bean crops coexisted.

Eating beans and simply eating are almost synonymous for a Mexican (as is eating rice for a Chinese or Vietnamese); In the Mexican dialect of Spanish there is even a verb frijolear, “to make beans.”

Tortillas are still baked in Mexican villages, but in the city housewives buy them ready-made in the supermarket. But beans are a homemade creation in every self-respecting Mexican family. It is made in many different ways, depending on the hostess’s plan for lunch or dinner. But the beginning of the endlessly varied process of cooking beans usually comes down to this.

Boiled beans (Frijoles de olla)

What you need:

1 cup dry red beans;
5 cups of water;
1 onion;
1 tbsp. lard or vegetable oil;
salt;
1 tsp cumin seeds;

The Mexicans themselves do not soak beans, but to do this you need to have Mexican beans (more precisely, one of dozens of its types). If the beans are not of Mexican origin, it is better to soak them in water overnight. Cook in the same water until soft, adding the onion for about 1 hour. When the beans are soft enough, add salt to taste, oil or fat and cook for another 30 minutes.

This is a classic recipe for beans (also called “beans in a pot”), from which Mexicans then prepare a variety of dishes.

I usually make one of two dishes out of these beans.

This is, first of all, fried bean puree (frijoles refritos)

, which can be eaten with tortillas, made into stuffing for stuffed peppers, and simply added to scrambled eggs for breakfast. Mexicans usually cook their dishes with pork fat, which gives them a special flavor.

What you need:

2 cups boiled beans with the water in which they were cooked;
3 tbsp. lard or vegetable oil;
1 tbsp. finely chopped onion.

In a frying pan in vegetable oil or pork fat, fry the onion until soft. Now you need to add beans to the pan and immediately mash them with a fork or masher until pureed, adding a little broth. When all the beans are softened, slightly dry and begin to separate from the sides of the pan, your dish is ready.

Another recipe gives complete freedom to imagination, with the exception of a few basic techniques and ingredients. I don't even know what to call it.

What you need:

2 cups boiled red beans or canned;
1 onion;
3 cloves of garlic;
3-4 tomatoes or 2 tsp. tomato paste;
1 tsp Sahara;
salt;
fresh cilantro leaves;

In a frying pan in vegetable oil, fry a finely chopped onion, add chopped garlic and finely chopped tomatoes. Fry for about 10-15 minutes.

Beans, be they Russian or Mexican, will not surprise anyone. This product is associated with a poor life, when it is prepared day after day “not from a better life,” so to speak. However, this “image” of beans does not always correspond to reality. Beans themselves are an excellent product: inexpensive, store well, easy to prepare, and most importantly, rich in nutrients, the most important of which are protein and fiber. In Mexico, beans are not for the poor. It is enjoyed by representatives of all social classes, prepared in one form or another, almost every day as part of a side dish.

Today's recipe is a very basic recipe. I use this recipe to prepare regular, “whole” beans (frijoles enteros), which are again served as part of a side dish for almost any dish. Also, beans prepared according to this recipe can serve as an ingredient in more complex dishes, for example FRIJOLES PUERCOS, FRIJOLES BORRACHOS, SOPES, etc. I will definitely share recipes for more labor-intensive dishes using beans, but later. To begin with, I would like to describe the most basic recipes and techniques of Mexican cuisine.

Recipe

Ingredients:

500 gr. Bayos or Negros beans (see description of varieties) 1 bay leaf

For refueling:

2 medium tomatoes, or 1 large 1/4 of a medium sized onion 1 tooth. garlic Salt and black pepper to taste, or 1 bouillon cube (in Mexican kitchens, chicken bouillon cubes are very popular) 2 tbsp. tablespoons corn or other refined vegetable oil

Kitchenware:

1 clay (or other fireproof) pan 1 auxiliary pan Oven Blender Sieve

Preparation:

Soak the beans overnight in clean water.
2.
In the morning, rinse the beans well, add clean water (barely covering the beans) and put on fire (in an auxiliary pan).
Meanwhile, turn on the oven and let it warm up. And start preparing the dressing. 3.
For the dressing, wash the tomatoes, cut them into large pieces, and put them in a blender.
Send there a peeled clove of garlic, a bouillon cube (or salt and pepper), onion, and butter. Grind thoroughly in a blender. You can add a little water to make the blender easier. 4.
Strain the dressing and pour it into the main pan.
In Mexico, clay pots with a lid are used to cook beans, as in the photo above. If you have one, then great. If not, then any fireproof pan (that can be placed in the oven for a long time) will do. Place the pan on the fire and fry the dressing (it already has oil) for about 5 minutes. The dressing should change color. 5.
By the time the dressing has cooked, the beans should be simmering in the auxiliary pan. Pour it into the main pan, throw in the bay leaf, check for salt, cover with a lid and immediately place in a preheated oven for 1 hour.

Note: The temperature needs to be adjusted depending on the oven. I usually set it to 400 degrees. The beans should simmer gently all the time under a closed lid.

Ready beans are served as part of a side dish for meat, fish or seafood, sprinkled with grated cheese or finely chopped onions if desired. If you boil the beans according to the recipe described above, but in more water, then they can also be served as an independent dish - bean broth, or FRIJOLES DE OLLA. I searched the Internet for examples of dishes that illustrate how beans are served in Mexico. Here are some of them for your inspiration!

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Mexican cuisine, which unites the culinary traditions of several nations, will appeal to everyone who loves juicy and bright flavors. Knowing certain tricks, anyone can cook its most popular dishes. All you need is a small list of familiar ingredients and, of course, your desire to experiment.

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I have selected 6 excellent Mexican dishes that will delight guests and are easy to prepare at home.

Fajitas

This is perhaps the most popular dish in Mexican cuisine. It is customary to serve the filling hot, right in the frying pan, and always along with traditional tortillas. This way, each guest can choose what to wrap in the flatbread and what sauces to eat it with.

Ingredients:

1 red bell pepper
1 yellow bell pepper
1 red onion
1 chili pepper
1 can canned red beans
300 g beef
2 tbsp. l. tomato paste
3 tbsp. l. vegetable oil
1 lime
4 wheat or corn tortillas

Preparation:

Cut beef tenderloin, bell pepper and chili pepper into thin strips.
Marinate the meat in lime juice for 1 hour.
Place vegetables on a hot frying pan and fry for 10 minutes.
Add the beef to the vegetables and fry for another 10 minutes, stirring occasionally.
Add tomato paste and beans to the contents of the frying pan, stir and keep on fire for a couple of minutes.
The filling for fajitas is ready! Serve it with flatbread, spicy tomato sauce and sour cream.

Guacamole

Adored by gourmets all over the world, avocado paste can be used as a side dish, for example, with meat or fish. But traditionally it is consumed as a snack and eaten with corn chips.

Ingredients:

2 tomatoes
3 ripe avocados
1 onion
1 chili pepper
1 lime
1 clove of garlic
bunch of cilantro

Preparation:

Finely chop the onion, garlic and cilantro. Grate the lime zest.
Remove the seeds from the chili peppers, remove the skins from the tomatoes and also chop them.
Mash all ingredients with a fork. Salt and mix again.
Add a couple of tablespoons of water and lime juice.
Peel the avocado, remove the pit and cut into several pieces.
Add the avocado to the tomato and chili paste and mash thoroughly with a fork.

Serve with corn chips. Bon appetit!

Fresh Mexican salsa

Spicy Mexican sauce goes well with potatoes and meat and adds piquancy and richness to dishes.

Ingredients:

3 tomatoes
1 onion
4 cloves garlic
2 chili peppers
juice of 1 lime
2 tbsp. l. tomato paste
2 tbsp. l. olive oil
cumin, salt, pepper to taste

Preparation:

Remove the skin from the tomatoes and cut into cubes.
Chop the onion and garlic in the same way.
Remove seeds from chili peppers and cut into strips.
Mix all the ingredients, salt and pepper, add cumin and tomato paste.

Season with lime juice and olive oil.

Bean soup with chili

Mexicans love beans and add them to almost everything. Dishes with it, like this spicy and aromatic soup, turn out to be very nutritious and tasty.

Ingredients:

300 g red beans
2 liters vegetable broth
1 bunch of cilantro
8 cloves garlic
2 red chili peppers
1 tbsp. l. cumin seeds
1 tbsp. l. coriander seeds
1 tsp. allspice
4 tbsp. l. olive oil
salt to taste

Preparation:

Soak the beans in cold water and leave for 8–10 hours.
Drain the water from the beans, fill them with vegetable broth and set to cook for 1 hour.
Pour 2 cups of broth into a separate pan and set aside for a while.
Remove a small amount of beans from a saucepan. It will be useful for decoration.
Grind the remaining broth along with the beans in a blender.
Chop the garlic and seeded chili pepper.
In a dry frying pan, fry the cumin, coriander and allspice for 2 minutes.
Place garlic and chili in a frying pan and add vegetable oil. Fry for 1.5 minutes.
Place the reserved broth on the fire, transfer the contents from the frying pan and puree from the blender into it, add salt and pepper. The soup only needs to be heated, not boiled.
Pour the soup into bowls and add the beans that we prepared for decoration.

Serve with greens. The dish turns out very aromatic and rich.

Huevos Rancheros

According to legend, this dish was first invented by cowboys many years ago, and today every Mexican enjoys it for breakfast. It can be eaten straight from the pan or wrapped in a traditional flatbread.

Ingredients

2 eggs
2 tomatoes
1 red pepper
1 green pepper
100 g smoked sausage
1 red onion
2 tbsp. l. tomato paste
2 tsp. ground cumin
2 cloves garlic
2 tbsp. l. vegetable oil
bunch of parsley

Mexican cuisine has recently become very popular among Russian chefs and housewives. Today we’ll look at interesting options for preparing beans in combination with other vegetables and meat. And we will also learn how to cook a delicious dish in a slow cooker. Classic recipe

The classic Mexican bean recipe calls for the following ingredients:

ripe tomatoes - 0.5 kg;
pork fat - 1 tbsp. l.;
red beans - 250 g;
Chili pepper - 1 pc.;
beef pulp - 0.7 kg;
onion - 1 pc.;
garlic - 1/3 head;
spices and herbs.

Step 1. First of all, you should soak the beans for 8 hours. Next, boil over low heat for about an hour. Step 2. Cut the beef into cubes. In fact, the meat can also be chopped lengthwise, as the hostess prefers. Step 3. Peel the onion and chop finely. Grind the garlic in a garlic grinder. Step 4. Finely chop the chili pepper. If you want to make the dish less spicy, you can omit this ingredient. Step 5. Place pork fat in a deep container. Add meat, garlic and onion, mix everything. Transfer to a frying pan and fry. Step 6. Add beans and spices to the pan and mix. Cover the dish with a lid and leave to simmer for another hour. It is better to stir every 15 minutes. Step 7. Remove the skin from the tomatoes and cut into small slices. 10 minutes before the Mexican beans are ready, add the tomatoes to the pan. The dish is ready to be served! When serving, sprinkle the beans with finely grated cheese.

Cooking in a slow cooker
Let's consider a recipe for cooking beans in Mexican sauce in a slow cooker. You will need the following ingredients:

red beans - 2 cups;
garlic - 4 cloves;
onion - 1 head;
cilantro to taste;
salt - 2 tsp.

Step 1. Soak the beans directly in the multicooker bowl. Step 2. After 6 hours, drain the water and fill it with clean water. Turn on the “Extinguishing” mode and set it for 30 minutes. Step 3. Finely chop the cilantro and chop the garlic. Peel the onion and chop thinly. Add everything to the multicooker bowl. Turn on the “Heating” mode for 30 minutes. The dish is ready! When serving, you can garnish with herbs: dill or cabbage leaves.

Spicy beans in a slow cooker
In the last section, we looked at the option of cooking a lean version of Mexican beans in a slow cooker. However, you can prepare the dish with meat ingredients. To prepare Mexican beans with meat, we need to take:

canned beans (preferably red) - 0.4 kg;
garlic - 4 cloves;
beef - 0.5 kg;
smoked sausages - 2 pcs.;
sunflower oil - 3 tbsp. l.;
onions - 1 pc.;
Chili pepper - 1 pc.;
tomatoes - 1 pc.;
bell pepper - 1 pc.;
ground paprika;
greenery.

Step 1: Rinse the beef under clean water. Remove excess liquid with paper towels. Step 2. Cut the meat into small slices. And you should also chop the sausages. Step 3. Peel the onion and cut into small cubes. Step 4. Turn on the multicooker to the “Frying” program. Set it to 20 minutes. Pour in vegetable oil, add onions and turn on the multicooker. Step 5. After 20 minutes, add beef to the bowl. Once the meat changes color and turns grey, you can add the sausages. Fry. Step 6. Peel the tomatoes and chop finely. And you should also chop the bell pepper. Place in the multicooker bowl. Add paprika and garlic. Fry with the lid open for about 20 minutes. You should periodically stir the meat with vegetables. Step 7. Add canned beans. Turn on the “Simmering” mode. Set it to 60 minutes. 20 minutes before readiness, add the greens. At this stage it's time to add spices to taste. Step 8. Allow the program to complete. After opening the lid, mix the beans and meat well. Mexican beans are ready!

Recipe for beans and corn
To prepare the dish you will need the following ingredients:

red beans - 0.4 kg;
canned corn - 0.3 kg;
garlic - 4 cloves;
hot pepper - 0.5 pods;
tomatoes - 5 pcs.;
vegetable oil;
black and red pier. pepper.

Step 1. Peel the tomato. Next, cut into large cubes. Step 2. Pour vegetable oil into the frying pan and heat it up. Add garlic and a little hot pepper. Step 3. After frying, take out the garlic and add beans and corn to the container. Step 4. Fry for 2-3 minutes, then add tomato slices, salt and pepper to taste. Step 5. Simmer for about 8 minutes. Mexican beans with corn are ready! When serving, sprinkle with herbs.

Recipe for Mexican beans with ground beef
To prepare the dish we will need the following ingredients:

minced meat “Homemade” or beef – 400 g;
tomato paste - 3 tbsp. l.;
onions - 1 pc.;
red beans - 1 can;
green beans - 200 g;
hard cheese - 100 g;
green peas - 100 g;
canned corn - 100 g;
butter - 30 g;
adjika - added as desired.

Even a novice housewife can prepare this dish, the main thing is to stick to the recipe. Step 1. In a deep container, fry the onion in vegetable oil. Step 2. After the onion rings become transparent, add the minced meat, breaking up any lumps with a spatula. Fry until done. Step 3. Add tomato paste in combination with adjika. Mix thoroughly. Step 4. Add the red beans along with the tomato paste, after draining the liquid from the jar. Immediately add corn, green beans and peas. Step 5. Mix everything thoroughly. Cover with a lid and simmer for about 8 minutes. When serving, for beauty, you can sprinkle with grated cheese. Useful tips and recommendations
Before cooking, it is advisable to soak the beans in cool water for 6–8 hours and then boil them.
If you don’t have time, it’s better to take canned ones. You can even use frozen vegetables to prepare this dish. For example, peas and corn. They contain exactly the same amount of vitamins as fresh ones. Bon appetit! Source: unique templates and modules for dle