Beans/ Sides/ Vegetarian/Vegan

Mexican Stewed Beans (A.k.a The Best Beans in the World)

This was the most flavorful pot of beans I’ve ever made. I can see why Chris Kimball considers them “the best beans in the world.”

Shredded pork and Salsa Fresca are optional additions to this dish. See bottom of page for recipes.

Mexican Stewed Beans (A.k.a The Best Beans in the World)

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Ingredients

  • FOR THE BEANS:
  • 1 POUND DRIED CRANBERRY (or Pinto) BEANS, PICKED OVER AND RINSED
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 2 TABLESPOONS LARD OR NEUTRAL OIL
  • 1 MEDIUM WHITE ONION, CHOPPED
  • 2 MEDIUM GARLIC CLOVES, THINLY SLICED
  • 1 BUNCH CILANTRO, STEMS FINELY CHOPPED, LEAVES ROUGHLY CHOPPED, RESERVED SEPARATELY
  • 11⁄2 QUARTS LOW-SODIUM CHICKEN BROTH, PORK BROTH OR WATER
  • FOR THE SOFRITO:
  • 2 TABLESPOONS LARD OR NEUTRAL OIL
  • 1 LARGE WHITE ONION, CHOPPED
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 4 MEDIUM GARLIC CLOVES, MINCED
  • 2 POUNDS RIPE TOMATOES, CORED AND ROUGHLY CHOPPED (I only had 2 tomatoes and it worked fine)
  • 2 JALAPEÑO CHILIES, STEMMED, SEEDED AND FINELY CHOPPED

Instructions

1

To prepare the beans, in a large bowl, combine the beans with 2 quarts water and 2 tablespoons salt; stir to dissolve salt. Cover and soak the beans overnight at room temperature.

2

Drain the beans. In a large Dutch oven, heat the oil over medium heat until shimmering. Add the onion and 1 teaspoon salt, then cook, stirring occasionally, until it begins to brown, about 5 minutes.

3

Stir in the garlic and cilantro stems. Cook, stirring, until fragrant, about 30 seconds. Stir in the beans and broth, then bring to a boil over medium-high. Cover, reduce to low and cook, stirring occasionally, until the beans are tender, about 1 hour.

4

While the beans cook, make the sofrito. In a 12-inch nonstick skillet over medium, heat the lard until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until well browned, 5 to 7 minutes. Stir the garlic and cook until fragrant, about 30 seconds.

5

Add the tomatoes and jalapeños and cook, stirring often, until the tomatoes have broken down, the liquid they released has cooked off and the mixture begins to sizzle, 10 to 15 minutes. Remove from the heat and set aside.

6

When the beans are done, remove the pot from the heat and let stand uncovered for 30 minutes to allow the liquid to thicken slightly. Return the beans to a simmer over medium, stirring occasionally.

7

Add the sofrito and shredded pork (if using). Cook, stirring occasionally, until heated through, about 5 minutes. Taste and season with salt and pepper, then stir in the cilantro leaves. Serve with salsa fresca on the side.

Shredded Pork and Broth for Stewed Beans

  • 2 pounds boneless pork shoulder, trimmed and cut into 1½-inch cubes
  • 2 jalapeño chilies, stemmedKosher salt
  1. In a large pot, combine the pork, jalapeños, 1 teaspoon salt and 7 cups water. Bring to a boil over high, then reduce to low, cover and cook until a skewer inserted into the pork meets no resistance, 60 to 75 minutes.SEE IT
  2. Using a slotted spoon, transfer the pork to a medium bowl; set aside to cool slightly. Meanwhile, pour the broth through a fine mesh strainer set over a large bowl and let cool.SEE IT
  3. When the pork is cool enough to handle, shred into bite-size pieces, discarding any fat and gristle. Cover both the broth and shredded meat and refrigerate until ready to use or up to 3 days.

Salsa Fresca

  • 1 pound ripe tomatoes, cored and finely chopped
  • 3 tablespoons finely chopped red onion
  • ¼ cup lightly packed fresh cilantro, chopped
  • ½ jalapeño chili, stemmed, seeded and minced
  • 2 teaspoons white vinegar
  • 2 teaspoons extra-virgin olive oilKosher salt
  1. In a medium bowl, stir together the tomatoes, onion, cilantro, jalapeño, vinegar, oil and 1 teaspoon salt. Let stand at room temperature for 15 minutes. Using a slotted spoon, transfer the salsa to a serving bowl, leaving behind the liquid. Taste and season with salt.

You Might Also Like

No Comments

Leave a Reply

%d bloggers like this: