Legume and stew recipes Recipes with beans

How to make beans

How to make beans

people icon For 4 euro icon € 1.29 /pers. calories icon 92 kcal/100g


  • 500g. red or black beans (both types are fine)
  • 1 large onion
  • 1 green pepper
  • 1 serrano chili (if you can’t find it, a dried chilli is fine)
  • 6 cloves of garlic
  • 1 large tomato
  • 80 g lard
  • 1 bay leaf
  • Water
  • Salt

How we enjoy international food . That doesn’t mean that our traditional dishes aren’t good, just say it with the potato omelet . But there is always something magical about eating dishes from other countries and cultures. Not for nothing, foods like Japanese, Vietnamese, Peruvian or Mexican have made a place in our lives.

50 years ago no one would eat raw fish for pleasure, but now there are fans of sushi or the delicious hake ceviche , not to mention the Vietnamese hot pot or the exotic harira . Today we cross the pond to prepare a traditional accompaniment to Mexican food, beans . Beans are a true delight that usually accompany dishes such as tacos al pastor or delicious meat burritos with San Fernando sauce .

These beans are known in the south of Spain as habichuelas, beans in the rest of the peninsula, porotos in Argentina and Bolivia or frejoles in Peru. They go by many names and there are many varieties, but, to prepare authentic Mexican beans , we will always use the red or black ones, which have a more genuine flavor.

If, like us, you are lovers of Mexican food, don’t miss how to make these delicious beans. The recipe is simple and, although it may take some time, the result is worth it, you will see.

Preparation of the beans

  1. First we rinse the beans well under the tap and leave them in a pot with plenty of water overnight. The next morning, we drain the water from the beans and add new water until the beans are covered.
  2. We put the pot on the heat and add half an onion, the green pepper and the chilli, as well as 4 peeled cloves of garlic and the bay leaf. If necessary, add water to cover the vegetables and leave it over medium-low heat for two hours, stirring occasionally so that it does not burn. If necessary, we add water so that it always has a fingertip above the beans.
  3. Two hours later, we take out the onion, bay leaf, garlic, pepper and chilli and add 40 g of lard. We let the beans cook with the butter until they are very soft.
  4. When the beans are soft, prepare a sauce with half a very finely chopped onion and 40 g of lard, allowing it to brown slowly. We also add a pinch of salt.
  5. When the sautéing takes 2 minutes, we add two cloves of garlic, chopped into slices. While everything is browning, we peel and cut the tomato into small pieces. When the vegetables are well browned, add the tomato and let it fry for 5 minutes.
  6. We add 3 tablespoons of beans and 6 of the broth in which they have been cooked to the mixture, and we beat it well until we have a fine dough. We add this mixture to the pot with the beans, mix it well and let it cook for another 10 minutes. We test the salt, correct if necessary and serve. Ready to eat.

Tips for perfect beans

  • The authentic beans are prepared using serrano chiles , although we have changed them for green pepper and chili pepper since the chiles are difficult to find. If we have chilies on hand, the flavor will be more genuine.
  • If the bean sauce is too thick, we can add a little water . If it is too light, we crush some beans and add them to the broth .
  • The recipe is designed for 4 full servings or 8 side dishes . Beans may be a little boring to serve as a main dish, but they are perfect as an accompaniment with white rice.

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