I know, I know… I had promised Spanish flan for today’s Monday’s with Mami, however, with the sun shining most of this weekend and Father’s Day, I spent my time outside with the family. I promise I’ll have that post up for next week 😉 So, I decided to post my Mexican style homemade beans recipe and I don’t think this recipe will let you down. This is definitely not a Spanish dish but being part Mexican I also know a few traditional recipes passed down from my Mexican grandmother.
These beans are made from mayo coba beans. I learned about mayo coba beans from a small, authentic Mexican restaurant in my neighborhood called, Mariana’s. You won’t find chips and salsa at her restaurant and her food is amazing! Everything from taqueria style tacos, sopa de albondigas, to pozole and homemade menudo. It’s rich, traditional Mexican food at its best. I love visiting her restaurant because of the beans she serves. I asked Mariana one day what her secret was and she told me that it’s all about the mayo coba bean.
Homemade Mexican Beans, Crockpot Method
I’ve found that using a crockpot to slow-cook my beans is my preferred method. It’s a foolproof way to creamy tender beans.
Homemade Mexican beans. Traditional, creamy, and comforting.
- 2 1/2 cups mayo coba beans (sub pinto beans)
- 2 quarts water
- 2 tbls pork lard
- 1 medium white onion, roughly chopped
- 1 large sprig epazote (optional, found at your local Mexican store)
- 1 teaspoon salt
- Spread the beans on a baking sheet and check for stones or beans that you wouldn't want to eat.
- In a heavy bottomed pot, bring the beans with 2 quarts of water to a rolling boil. The beans will float to the top.
- Transfer the beans to the crockpot.
- Add the lard or olive oil, onion and, if using, the epazote.
- Cook 5 - 6 hours on high or until the beans are tender and creamy.
That’s really it, so simple and yummy.
I eat these beans as is, however, a couple variations would be…
- Refried – After the beans are slow-cooked, put them into a skillet. Add some water and mash them with a potato masher.
- Mexican Chile Beans – Refried beans plus added Mexican chorizo sausage. So good!!
Great alternative to the commonly known refried beans! Love pulses, just dont know if I could get these Mexican Beans in the UK! Glad you're indulging on family time-the best time, the best memories 🙂
Ah,y muchas gracias! A usted tambien!!
Mama Podkayne says
Local Lard- you have to ask for it when you process a pig. Ask the pork vendors at the FM, but if our pork buyers don't want theirs in the fall, we'll have extra.
I picked up a bag of these beans by accident at Kroger because they were in the discount bin. I’d never heard of them before, but I like cooking new foods, and my partner and I try to cook at home as much as possible. I am really interested to use the epazote. I’ve never eaten it before (to my knowledge). On wikipedia I read that it is widely believed to reduce flatulence (a plus if you’re eating beans!!). I also read that it can be considered pungent (even compared to turpentine!!) In your opinion, did the epazote create a recognizable flavor or does it sort of just cook away?
Diana Bauman says
Ondine, I don’t feel the epazote leaves a pungent flavor at all. I enjoy it, give it a try 😀