Mexican beans

Mexican beans

Ingredients(6 servings):

  • 3 cups dried borlotti beans
  • 2 middle bacon rashers, rind removed, chopped (optional)
  • 2 garlic cloves, peeled
  • 2 medium tomatoes, finely chopped
  • 1 small brown onion, finely chopped
  • 2 teaspoons paprika
  • ½ cup roughly chopped fresh coriander leaves
  • Extra diced tomato, fresh coriander leaves and sliced green onions, to serve



  1. Rinse beans well under cold water. Drain. Place in a large heavy-based saucepan.
  2. Add bacon and garlic. Stir to combine. Cover with cold water (about 4 cups). Bring to the boil over medium-high heat. Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour 10 minutes or until beans are tender.
  3. Stir in tomato, onion and paprika. Cook for 5 minutes.
  4. Remove from heat. Stir in coriander. Season with salt and pepper.
  5. Serve sprinkled with diced tomato, coriander leaves and green onion.
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