Mexican Bean Stew

We’ve been talking a lot about Mexican food lately and while we’re waiting for some new books on the subject to arrive, we’ve been searching online to find recipes that appeal. We’ve both struggled with authenticity though and given there is no information available on the origins of this dish, it’s probably safest to assume that it’s not all that authentic. Hopefully our books will arrive soon and provide the answer.

There isn’t any chilli in the recipe (aside from the garnish on top) but the generous helping of cumin added a background warmth which was complimented by the lime juice. The further garnish of spring onion and coriander added a lightness and a real burst of flavour that brought all the flavours together.

We didn’t deviate from the recipe much but I didn’t find it that easy to follow so I’m reproducing it here for next time. We didn’t use as much water as the recipe suggested which resulted in a thicker dish that’s more of a stew than a soup. I’d like to try this with a selection of beans next time and perhaps leave out the bacon for a meat-free version.

Mexican Bean Stew
Serves Two

250g pinto beans
1 packet lardons
1 onion, finely chopped
1 celery stalk, finely chopped
1 large carrot, finely chopped
2 garlic cloves, sliced
Olive oil, for frying
Bouquet garni of parsley sprigs, thyme sprigs, bay leaf and rosemary
1 tin chopped tomatoes
2 tsps cumin seeds
1 tbsp dried oregano
Salt and freshly ground black pepper
1/2 lime, juiced
1 avocado, diced
Coriander
2 spring onions, sliced
1 red chilli, sliced

Start by soaking the beans for four hours (or overnight) in a bowl of cold water, then drain.

Fry the lardons until the fat has rendered, remove from the pan and blot any excess oil.

Add the onions, carrots, celery, garlic and bouquet garni to the pan and cook with the lid on for 15 minutes until the vegetables are tender.

Return the lardons to the pan, add the beans and cover with water.

Bring to the boil and boil hard for 10 minutes, reduce the heat and simmer gently, covered, until the beans are very tender (about an hour).

Add the tomatoes, cumin, oregano, salt and pepper and lime juice.

Simmer for another 30 minutes, stirring occasionally with a wooden spoon and crushing some of the beans against the side of the pan.

Remove the bouquet garni, check for seasoning and serve with avocado, coriander, spring onion and chilli. Placemats in the colours of the Mexican flag optional.