My daughter has a friend, Monica, who is from Mexico and cooks totally awesome and authentic Mexican food. She shared her favorite bean recipe with us. It is simple and plain, but delicious. It has taken my daughter and I quite a few attempts to perfect these beans. One of the secrets is using the right kind of beans. You must use Peruano bean (also know as mayocoba). Pinto beans don’t work. You can sometimes find these beans in your local supermarket or at a Mexican market. Another tip is to slightly overcook the beans. This makes them smoother and creamier.
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Ingredients
- 1 bag of Peruano beans
- 3 serrano chiles
- olive oil
- salt
Directions
Cook beans according to package, add salt to taste. As mentioned before, slightly overcook beans. Don’t drain them unless you have an excess of water. Remove the stem from the peppers and fry the whole peppers in a skillet in a small amount of oil until they are brown and soft. Add beans to hot pan with chiles and smash together. Add more water if needed to make the beans smooth and creamy. They should be the consistency of apple sauce. Monica recommends mashing them a little in the pan before pouring into the skillet, this helps reduce splattering.
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