The Mexican vegan plate 😍🇲🇽 Two things we always had in the fridge when I was growing up were: a pot of beans and little corn tortillas. We used to use pinto beans but later switched to these beautiful, silky white Peruvian beans. You can find them at most Mexican meat markets in the bulk section. .
My dad grew up with tortillas and beans in Mexico. If you were hungry before dinner you would have some bean tacos or tomato tacos. .
I’m happy to enjoy such simple food! Even though I’m a chef with fancy techniques, I absolutely love enjoying my taco with beans. Maybe a slice of avocado or queso fresco to make it more elegant. The warm smells of beans cooking and tortillas toasting on the comal make it feel like home to me. .
If you want to make simple beans, place beans in a pot with water about 1 inch above the beans. Bring to a boil, then add a chile in, like jalapeño for a little flavour. .
Cook for around 2 to 2 ½ hours or very soft. Add a teaspoon of salt or so halfway through. Cook until beans are soft to taste.
Beans keep in the fridge for a week or more well covered. You can always fry them if you get tired of eating them in their boiled state. Mash and fry with a little oil and you have a whole new flavour and texture. .
That’s your Mexican lesson for the day! Bien provecho! 💃🏻
