Border Beans
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Servings
8 servings
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Calories
233 kcal
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Course
Side Dish, Main Course, Appetizer, Lunch
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Cuisine
Mexican
Border Beans
Description
This recipe starts with slowly simmered beans cooked with epazote and salted near the end of cooking to develop deep flavor. Bacon is fried until crisp and chopped, providing a smoky base. Mexican chorizo is browned together with onion and garlic, adding spice and richness. Roasted and peeled poblano chilies introduce a mild heat and earthiness.
All components are combined with cooked beans and a small amount of cooking liquid to maintain moisture without oversoupy. Chopped Roma tomatoes are stirred in for brightness before the mixture cooks briefly together. Crumbled queso fresco or cotija tops the dish, contributing a fresh, tangy contrast to the rich ingredients.
This dish works well as a side or main, showcasing traditional ingredients and preparation methods from the border region’s cuisine. The optional crushed chiltepin chiles provide additional heat tailored to preference.
Ingredients
- 1 prig epazote
- 4 lices Bacon
- 1/2 pound Mexican chorizo loose, not cased
- 1 white onion small, chopped
- 2 cloves garlic chopped
- 1 poblano chile See note below, roasted, skinned, seeded and roughly chopped
- 4 cups beans cooked
- 2 to 4 Roma tomato chopped
- 1/2 cup queso fresco crumbled, or cotija cheese
- salt to taste
- black pepper to taste
- chiltepin chiles optional, crushed, to taste
Instructions
- Cook the beans - generally you will need 2 cups dry beans to get around 4 cups, but it's not an exact science - in lots of water at a very slow simmer. After about 90 minutes, add the epazote, if using. When the beans are reasonably soft, about 2 hours, add salt. This can all be done up to a couple days ahead of time. If you do cook them ahead of time, store them in their cooking liquid in the fridge.
- When you are ready, cook the bacon in a large frying pan over medium heat until crispy. Remove and chop. Set it aside.
- Add the chorizo, onions and garlic to the pan and cook over medium-high heat until the chorizo is nicely browned. Add the chopped poblanos, the cooked beans and a little of the cooking water. Mix well and let this cook gently. for 10 to 20 minutes. Don't let the beans stick to the bottom of the pot. Keep adding cooking liquid, stock or water as needed. You want it a little wet, but not soupy.
- Mix in the chopped tomatoes and let this cook a couple minutes, then remove from the heat. Add the cheese and serve. I like to crush a bunch of dried chiltepin chiles over everything, too.
Notes
- To prepare poblanos, roasting then peeling, seeding, and chopping is recommended; tutorials may assist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 33mg | 11% |
| Sodium | 551mg | 23% |
| Potassium | 383mg | 8% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 413IU | 8% |
| Vitamin C | 21mg | 23% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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