Mexican Chilli Beans

20m
Prep Time
45m
Cook Time
1h 5m
Ready In

Recipe: #33258

September 05, 2019



"From our Sunday newspaper The Sunday Times. Times are estimated."

Original is 6 servings

Nutritional

  • Serving Size: 1 (305.9 g)
  • Calories 230.4
  • Total Fat - 7.8 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 0 mg
  • Sodium - 4586.8 mg
  • Total Carbohydrate - 32.7 g
  • Dietary Fiber - 7.5 g
  • Sugars - 4.9 g
  • Protein - 9.2 g
  • Calcium - 102.6 mg
  • Iron - 3.1 mg
  • Vitamin C - 16.4 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Drain and rinse the beans.

Step 2

Heat the oil in a large heavy-based saucepan over high heat and add the onion and garlic and cook, stirring, for 3–4 minutes or until softened and then add the chillies in adobo, tomatoes, water, beans, salt and pepper and bring to the boil.

Step 3

Cover with a lid and reduce heat to low. Cook for 30–35 minutes or until the beans are tender. Top the beans with yoghurt, coriander and pepper, and serve with tortillas and lime wedges.

Step 4

TIPS - If you don’t have time to soak beans overnight, place the borlotti beans, black beans and black-eyed beans in a large saucepan and cover with water and place over high heat until the water comes to the boil and then remove from the heat, cover with a lid, and set aside for 1 hour to soak and then drain and rinse under cold water.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • It is important to use dried beans for this recipe, as canned beans will not provide the same texture or flavor.
  • Make sure to check the expiration date on the canned tomatoes, as expired tomatoes can affect the flavor of the dish.

  • Substitute the borlotti beans for cannellini beans. Cannellini beans have a slightly creamier texture and milder flavor than borlotti beans, making them a great substitute for a milder chili.
  • Substitute the chipotle chillies in adobo for jalapeno peppers. Jalapeno peppers are milder than chipotle chillies and provide a subtle heat, making them a great substitute for those who don't like too much spice.

Vegetarian Mexican Chilli Beans Replace the extra-virgin olive oil with a vegetable oil of your choice. Omit the chipotle chillies in adobo and replace with 1 teaspoon of smoked paprika for a smoky flavour. Replace the natural Greek-style yoghurt with vegan yoghurt.



Grilled Fish with Lime: A light and flavorful grilled fish dish that pairs perfectly with the Mexican Chilli Beans. The acidity of the lime juice helps to balance out the spiciness of the chilli beans, while the fish adds a delicious contrast in texture.


Grilled Vegetables with Garlic and Herbs: This dish is a great accompaniment to the Grilled Fish with Lime. The garlic and herbs add a delicious depth of flavor to the vegetables that pairs nicely with the lime and fish. The vegetables also provide a nice contrast in texture and color to the dish.




FAQ

Q: How long do I need to soak the beans?

A: For best results, it is recommended to soak the beans overnight. If you don't have time to do this, you can place the beans in a large saucepan and cover with water, bring to the boil, remove from the heat, cover with a lid and set aside for 1 hour to soak. Then drain and rinse under cold water.



Q: Can I cook the beans without soaking?

A: Yes, you can cook the beans without soaking, but you should expect a longer cooking time. If you choose to go this route, you should also make sure to add more water to the pot and check the beans regularly to ensure they don't dry out.

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Fun facts:

Fun Fact 1: Mexican Chilli Beans is a popular dish in Mexico and has been enjoyed by celebrities like Selena Gomez who have visited the country.

Fun Fact 2: Mexican Chilli Beans has been a part of Mexican cuisine for centuries and is believed to have originated in the pre-Columbian era.