Mexican Beans

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2 1⁄2 hours 8 to 12 Servings Print RecipeEmail Recipe


2 1⁄2cuppinto beans (about 1 pound)
12cupcold water
1 1⁄2cuponions (finely chopped)
2tablespoonsafflower oil (or corn / peanut oil)
1⁄4cupjalapeño peppers (seeded and finely chopped)
1 1⁄2cuptomatoes (finely diced, cored and unpeeled)
3⁄4cupfresh coriander (i.e. cilantro - finely chopped)


Pick over the beans. Rinse them well. Drain. Put the beans in a kettle and add the cold water. Do not add salt.

Bring the beans to the boil, partly cover and let them simmer one hour.

Add the salt and half of the onions. Continue cooking, uncovered, about 30 minutes longer.

Heat the oil in a small skillet and add the remaining onions and the jalapeno peppers. Cook, stirring, until the onions are wilted. Add the tomatoes and coriander (cilantro). Cook, stirring, about four minutes.

Ladle out about one cup of the beans, plus a little of the cooking liquid, and pour them into the container of a food processor or electric blender. Blend thoroughly. Return the mixture to the beans.

Add the tomato mixture to the beans and continue cooking over low heat about five minutes.

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