Mexican beans

Mexican beans

Ingredients (6 servings)

  • 3 cups dried borlotti beans
  • 2 garlic cloves, peeled
  • 2 medium tomatoes, finely chopped
  • 1 small brown onion, finely chopped
  • 2 teaspoons paprika
  • ½ cup roughly chopped fresh coriander leaves
  • Extra diced tomato, fresh coriander leaves and sliced green onions, to serve


Rinse beans well under cold water. Drain. Place in a large heavy-based saucepan. Add garlic. Stir to combine. Cover with cold water (about 4 cups). Bring to the boil over medium-high heat. Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour 10 minutes or until beans are tender.

Stir in tomato, onion and paprika. Cook for 5 minutes. Remove from heat. Stir in coriander. Season with salt and pepper. Serve sprinkled with diced tomato, coriander leaves and green onion.

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