Winter Citrus Salad
Bright citrus, crisp fennel, nutty farro, and a honey-tarragon dressing. A little sunshine on a plate.
Lunch · Vegetarian
Mexican Style Beans
Mexican Style Beans. Made with kidney beans, tomatoes and onion. Get ingredient amounts and step-by-step instructions.
2 hrs 30 mins4 servings
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Ingredients at original yield
- 2 cups kidney beans (not from a can)
- 2 small onions
- 2 cloves garlic
- 1 pepper
- 2 tablespoons olive oil
- 2 medium tomatoes
- 2 tablespoons water
- 2 pinches salt and pepper
- 1 bay leaf or epazote
How to make Mexican Style Beans
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- Cooking Step 4
- 1.5 hours
- 01
Add kidney beans and bay leaf (or epazote leaf) to pot and cover with water – set to medium heat
- 02
when beans boil reduce head to medium and add 1 tbsp oil
- 03
mince one onion and one garlic – add to pot
- 04
simmer uncovered until cooked – approx 1.5 hours
- 05
when close to done get large frying pan on stove on medium heat with other tablespoon of oil
- 06
mince other onion, pepper and garlic and add to preheated pan, season with salt and pepper
- 07
saute onion until soft – chop and add tomato – continue to cook on medium
- 08
add onion mixture to blender with 4 tablespoons of cooked beans no more then 1/4 cup of cooking water from the beans
- 09
*if any additional water is in beans, drain off and discard*
- 10
blend the mixture until combined, add back to beans. add the whole mess to the frying pan to heat through and evaporate any excess water.
- 11
top with minced chili’s if you want
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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