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the recipe for the tasty and spicy Tex-Mex dish


Extra virgin olive oil

THE mexican beans they are a typical preparation of tex-mex cuisine. A rich and savory dish, with a distinctly spicy flavor, perfect to bring to the table as a savory single dishthanks to the addition of sausage in cooking, or serve for a aperitif themed as a filling for tasty tortillas or fajitas.

Here, instead of Black beans, traditionally used for this recipe, we used dried borlotti beans, which are easier to find. Once rehydrated and soaked overnight, these will be poured into a pot filled with cold water, cooked for about 1 hour and then added to a saucepan with the sausagespreviously gilded with oil, chilli pepper and the onion, and cook gently with the sauce and the tomato pulp.

The final cooking will do the rest, limiting the sauce to the point and giving a full-bodied dish, to be enjoyed with slices of homemade bread during a family lunch or dinner. If you wish, you can prepare them in version vegetarianomitting the meat, and serve them as an accompaniment to grilled dishes or accompanied by a serving of Basmati rice.

To save preparation time, you can purchase the precooked beans, preferably in glass jars and of good quality: just drain them of the preservative liquid and add them to the rest of the ingredients 10 minutes after the end of cooking. If you prefer dry ones, consider do not salt them by boiling them: in this way, the skin will not harden and they will remain soft and creamy.

Find out how to prepare Mexican beans by following the step-by-step procedure and tips. If you liked this recipe, also try the chili con carne or the burrito.

How to Make Mexican Beans

Collect the beans in a bowl and soak them in cold water 1covered with cling film, for about 12 hours.

Once the time has elapsed, rinse them thoroughly, transfer them to a saucepan covered with cold water 2and let them cook for about 1 hour, over low heat, without adding salt.

Once cooked remove from heat 3salt and set aside.

Chop the onion 4.

Heat a little oil in a pan 5.

Add chopped red pepper 6.

Pour the onion seven.

And leave to come back for a few moments, stirring often with a wooden ladle. 8until the onion is soft and translucent.

Now add the sausages 9peeled and cut in half, and brown them over low heat.

Wet with beer ten and let it fade.

Then add the tomato pulp 11.

Continue with the tomato sauce 12.

Salt, mix 13 well and cook gently for about twenty minutes (adding a drop of water if necessary).

Once the time has elapsed, add the cooked beans 14.

And let the sauce reduce over low heat for about 25 minutes. 15.

When ready, transfer the Mexican beans to a serving platter 16and serve.


Mexican-style beans can be stored in the refrigerator, in an airtight container, for 1-2 days maximum.

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