Mexican style Beans and Flag Salsa – Recetas pa’ Frijoles de Olla y Salsa Bandera
This is a really simple recipe and a very delicious one. Mexican beans is the sort of meal that really grows on you, at first bite it doesn’t seem amazing, at the second it seems good but so so, after your first bowl you will find cravings start to happen, your mouth begins to water at the thought of them, you have dreams of Beans, strange things begin to happen, and then you know you are hooked.
If Beans give you stomach problems, try putting in a few sprigs of Epazote towards the end. This strange herb gives a completely unique taste to the Beans and also helps to fight certain….erm…. bad effects that beans can cause.
– Frijoles de Olla –
Feeds 3-5 as a side
500g Beans (preferably Pinto Beans or Borlotti) // 2 teaspoons of Salt // 1 litre of Water // 1 Jalapeño Pepper // 2 teaspoons of Oil
- Soak the beans over night, changing the water several times.
- Drain them and then cover over with the litre of Water and simmer until soft, roughly 1 to 1 and a half hours for Pinto Beans. Check them every so often to make sure that there is still enough Water in the pot. This process will be much faster in a pressure cooker, but the flavour will be less developed.
- Secret Tip – When the Beans are soft place 2 teaspoons of Oil into a hot pan and score three diagonal slashes into a Jalapeño Pepper. Turn the heat down a little and fry the Jalapeño for 5 minutes, being careful not to burn it. Add two cups of Beans (without the broth) and use a potato masher to mash them with the Jalapeño. Mix this into the pot.
- Serve in bowls with Salsa Bandera mixed in and also optionally things like Totopos (Tortillas fried in Oil).
– Salsa Bandera –
1/2 a White Onion // 2 large firm Tomato / 1-3 Jalapeño Peppers
- Chop the Tomato in half, scoop out the seeds, peel the Onion and remove the Jalapeño seeds/veins.
- Chop all of the ingredients into small cubes, add a tiny bit of of Lime Juice and some chopped Coriander if you like.