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Cuisine  >  Recipes with ingredient “beans”
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Showing 1—18 of 18 results

Beans: Frijoles by Karen Hursh Graber

Ingredients: 1 Kilo (2.2 lbs) black or pinto beans 1 Large onion 1 Head of garlic - whole, unpeeled 5 Tbs of salt or to taste How to Prepare: Place 2 litres of water on to boil. Clean, s... read more
vegetarian beans Jalisco

Refried Beans by Karen Hursh Graber

Ingredients: 1 Kilo (2.2 lbs) black or pinto beans - cooked 10 Tbs. Oil Chiles Gueros or wax chiles How to Prepare: Start by toasting the chiles over a low flame or on a comal (or griddle) u... read more
vegetarian beans

Beans in Their Own Broth: Frijoles de Olla by Karen Hursh Graber

This is the classic bean dish which is brought to the table in a large bowl after the main course has been eaten, for those who would like to help themselves to more food. It is the basis for innumerab... read more
side-dishes beans

Tortillas with Shredded Fish and Black Beans: Pan de Cazón by Karen Hursh Graber

We first tried this dish at a restaurant near the seawall in Campeche. Perhaps because pan means bread, we were expecting something like a tuna or salmon loaf, but these stacks of tortillas spread... read more
fish masa main-dishes beans Campeche

Lamb's Quarters with Beans: Quelites con Frijoles by Karen Hursh Graber

Just as the green known commonly as lamb's quarters goes by many different names north of the border -- among them, goosefoot, pigweed and mutton tops -- so does it have myriad names in Mexico, dependi... read more
vegetables main-dishes vegetarian beans

Yucatecan-Style Beans: Frijoles Estilo Yucateco by Karen Hursh Graber

Since pre-Hispanic times, the Maya people of the Yucatan have eaten either the black beans known as buul or the larger, light-colored beans called ibes, usually cooked in water in which chiles have bee... read more
vegetables pork beans Yucatán

Bean-smothered tortillas: Enfrijoladas by Karen Hursh Graber

Enfrijoladas, which can be made with any kind of bean on hand, are eaten all over Mexico. They are the classic, inexpensive meal prepared with nothing more than cooked beans, tortillas, and whatever to... read more
masa main-dishes tacos-and-enchiladas beans

Frijoles Negros a la Veracruzana: Veracruz-Style Black Beans by Karen Hursh Graber

The small, distinctively-flavored black beans of Veracruz which so charmed the tastebuds of the early Spanish settlers are still famous throughout Mexico for their high-quality, tenderness and taste. T... read more
vegetarian side-dishes beans Veracruz

Hidalgo Style Fava Bean Soup: Caldo de Habas Estilo de Hidalgo by Karen Hursh Graber

Although fresh fava beans appear only in springtime in the markets of Central Mexico, the dried versions are available throughout the year and cook much more quickly than other dried beans. I gave a re... read more
vegetarian soups beans Hidalgo

Veracruz-Style Picaditas with Black Beans and Salsa: Picaditas Veracruzanas by Karen Hursh Graber

Picaditas are fun to make as well as eat. As each one is baking on the comal, the sides are pinched up, creating perfect little containers to hold the toppings. Veracruz, being a port city, has ... read more
cheese seafood masa main-dishes beans Veracruz

Cowboy Beans: Frijoles Charros by Karen Hursh Graber

A Norteño dish originating in Tamaulipas, this is the classic accompaniment to the grilled beef dishes of northern Mexico. It is an ideal make-ahead dish, especially good with barbeque, improvi... read more
vegetables pork side-dishes beans Tamaulipas

Yucatan Fish Panuchos: Panuchos de Pescado by Karen Hursh Graber

Combining the classic Yucatecan ingredients of achiote seasoning, black beans and pickled red onions, true panuchos need to be made with fresh tortillas that will inflate when placed on the comal or gr... read more
fish masa main-dishes beans Yucatán

Rice in Bean Broth: Arroz en Caldo de Frijol by Karen Hursh Graber

The anise-scented leaf of the Mexican avocado is frequently used to flavor black bean dishes in the southern state of Oaxaca. In this recipe, black bean broth is used as part of the rice cooking liquid... read more
rice-and-grains beans

Beans by Karen Hursh Graber

Ingredients: 1 kilo (2.2 lbs) black or pinto beans 1 large onion 1 head of garlic - whole, unpeeled 5 Tbsp. of salt or to taste How to Prepare: Place 2 qts. of water on to boi... read more
vegetarian side-dishes beans

About Leftover Beans by Karen Hursh Graber

Leftovers are a saving grace in my house. I don't usually have a lot of time during the week to cook so I take advantage of my weekends to prepare large amounts of certain thingslike beans, tortillas a... read more
soups side-dishes beans

Refried Beans by Karen Hursh Graber

Ingredients: 1 kilo (2.2 lbs) black or pinto beans - cooked 10 Tbsp. oil Chiles Güeros or wax peppers How to Prepare: Start by toasting the peppers over a low flame or on a comal ... read more
vegetarian side-dishes beans

Black Bean Soup with Orange Zest: Sopa de Invierno by Karen Hursh Graber

I call this "winter soup" because to the hearty, filling base of black beans is added the bright taste of the oranges that make cold winter weather more bearable. Here in the mountains of Central Mexic... read more
fruit soups beans

Garbanzo soup with saffron: Garbanzos en amarillo by Karen Hursh Graber

Garbanzos en amarillo, with chickpeas, orange sweet potatoes and saffron, is evocative of the hearty peasant dishes of central Spain. It is a traditional food for the Día de La Santa Cruz, celebrated throughout Mexico, and with particular fervor in Queretaro, on May 3. read more
main-dishes vegetarian soups beans Querétaro
Showing 1—18 of 18 results