mexican pot beans

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500g borlotti or pinto beans
12 cups water
2 tablespoons vegetable oil
1 onion, chopped
300g SALSA PICANTE (Mild or Medium)
cooking instructions
Rinse beans in a sieve using cold water, removing foreign objects like pebbles or soil. Place beans in a large pot and add water, oil and onion. Bring to a boil, then reduce to simmer and cover with a lid. Cook for 1 ½ hours or until beans are tender. Stir in the salsa and season with salt. If you like your beans whole, then remove from heat at this point. If you prefer beans resembling the refried variety, then continue to cook until some of the beans break down, creating a thicker texture.
serves 6
advance preparation
Pot beans freeze well in a sealed container.
Substitute 150ml BBCC GREEN JALAPENO CHILLI SAUCE for salsa and stir in chopped coriander just before serving. For a chunky texture, sauté roughly chopped onion and capsicum and stir into beans just before serving. For a smoked flavour, substitute a jar of SMOKY RED BEAN SALSA for the PICANTE.
serving idea
Serve these beans on their own in a bowl topped with shredded cheese, green onions, sour cream, more salsa and coriander. Eat with hot flour tortillas or crumble corn chips on top.

diet options


Easy to prepare, these beans go with everything Mexican. Don’t be misled by the title, it simply refers to the cooking container.