It’s true, beans are a staple in Mexico. There is usually always a pot of beans on the stove that gets reheated and ‘refried’ for each meal. Each time the beans are reheated they are boiled to make sure any bacteria is killed and the flavour concentrates. After a day or two when most of the liquid has evaporated they start to be mashed and refried. The last serve of beans is always coveted and rightly so, it is AMAZING.
Beans are generally not soaked in México, but the theory here is if you soak them for a few hours they’ll be easier on your tummy (less noise out the other end). It’s the same principle as activating nuts or the nixtamalization process our corn goes through.
- 500g beans (there are so many different beans in mexico, black turtle, Peruvian any one will work in this recipe
- ½ an onion
- 1 clove of garlic
- Oil for frying
- Check the beans for foreign objects, place in a pressure cooker and cover with water.
- Put the lid on and bring to the boil, once the pressure cooker starts whistling turn the heat down low and let simmer for 20mins
- When the time is up turn off the heat and allow to cool to release the steam before opening the pot.
- Dice the onion finely, fry the diced onion and the whole garlic clove in a few table spoons of oil. When the garlic clove is charred add the beans (and some of the stock) to the hot pan, salt to taste.
- These beans can be served as a soup with some crumbled feta and a few warm tortillas to dip into it, or as a side to a main meal, breakfast, lunch or dinner.
- To refry bring to the boil and allow most of the liquid to evaporate. Mash while on the stove, or blend and put back on the stove to reach desired consistency.