Mexican beans

Mexican beans


This one-pot recipe for Mexican baked beans is low in fat and high in fibre.

The ingredient of Mexican beans

  1. 3 cups dried borlotti beans
  2. 2 middle bacon rashers, rind removed, chopped
  3. 2 garlic cloves, peeled
  4. 2 medium tomatoes, finely chopped
  5. 1 small brown onion, finely chopped
  6. 2 teaspoons paprika
  7. 1/2 cup roughly chopped fresh coriander leaves
  8. Tomato, diced, extra, to serve
  9. Fresh coriander, extra, to serve
  10. Green onion, sliced, extra, to serve

The instruction how to make Mexican beans

  1. Rinse beans well under cold water. Drain. Place in a large heavy-based saucepan. Add bacon and 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.
  2. Stir in tomato, onion and paprika. Cook for 5 minutes. Remove from heat. Stir in coriander. Season with salt and pepper.
  3. Serve sprinkled with diced tomato, coriander leaves and green onion.

Nutritions of Mexican beans

fatContent: 327.43 calories
saturatedFatContent: 3.7 grams fat
carbohydrateContent: 0.8 grams saturated fat
sugarContent: 41 grams carbohydrates
cholesterolContent: 26 grams protein
sodiumContent: 8 milligrams cholesterol

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