Beans in Chili Sauce
Mexican Budget Recipes Side Dishes Vegetables
Mexican-style beans! Can be served as is, alongside a piece of oven-baked smoked pork knuckle, or you can use it as a base for other Mexican or Tex-Mex dishes. Tomorrow I'll show you my favorite, very simple recipe with these beans in chili sauce.
The result is only medium spicy, but if you want it extra spicy, increase the amount of Mexican seasoning.
Ingredients
500g dried beans (preferably red or pinto)
3 roasted peppers (I used 1 red bell pepper + 2 kapia peppers)
2 canned tomatoes
1 large onion
2 garlic cloves
1 heaping tablespoon + 1 teaspoon Mexican seasoning
2 tablespoons pork lard
1 teaspoon salt
How to prepare beans in chili sauce
- Soak the beans in plenty of water overnight.
- Melt the lard and when it's hot, add the finely chopped onion until it softens. Add the crushed garlic and leave for 1 more minute.
- Put in a blender the onion and garlic, roasted peppers (peeled), tomatoes (and 2 tablespoons of juice from the can), Mexican seasoning, and 1 cup of water. Blend everything well and return to the pot.
- Add the drained beans and 6 more cups of water and simmer over low heat (with the lid half on) for about 2 hours, until the beans are fully cooked and the water has reduced quite a bit, becoming a sauce. Add the salt only after 1 hour of cooking.
* if the beans need more time (over 2 hours) to be fully cooked, add half a cup of hot water for every additional half hour of cooking.
Beans in Chili Sauce
Beans in Chili Sauce
