My 202nd recipe, “Mexican style Beans”, a quick and easy Mexican side. After the Indian cuisine, Mexican and Italian cuisine are two of my most favorite cuisines. I love most of the vegetarian dishes from the Mexican cuisine, since it tastes similar to the spicy and delicious foods I grew up eating.
At most times, I would be more than happy to have a quesadilla or just chips n salsa for my dinner. Also, I love to have the Mexican style black beans as part of a quesadilla or inside a burrito. Usually I have dry beans like red kidney beans (Rajma), black eyed beans, mochakottai always in stock in my pantry. I usually turn them into delicious North Indian masala which goes well as a side for chapati / dosa or turn them into delicious South Indian gravy to have along with lunch.
However, this time around, my craving for having a burrito at Chipotle, turned into making my favorite components of a burrito at home. I wanted to make a dish similar to the black beans. I made my version of a Mexican style bean using the red kidney beans, aka., Rajma. The dish turned out to be more delicious than I had bargained for.
It was spicy, flavorful and super easy to make. And along with toppings like onions, tomatoes and avocados it was even more mouth watering and paired perfectly well with a bowl of my lime cilantro rice. You can as well add the beans along with some of the rice into a tortilla, roll it up and you can have your very own homemade burrito ready to be enjoyed 🙂
Mexican style Beans
Mexican Style Beans is a quick and easy side made using dry beans that you can have along with any flavorful Mexican rice or roll it up into a burrito.
- Olive Oil - 2 - 2 Tbsp
- Onion - 1 medium + for topping (finely chopped)
- Jalapeno - 1/2 (de-seeded and finely chopped)
- Garlic - 5 cloves (finely chopped)
- Tomato - 1 large + for topping (chopped)
- Salt - 1 tsp (adjust per taste)
- Red chilli powder - 3/4 tsp
- Roasted cumin powder - 3/4 tsp
- Red Kidney Beans | Rajma - 1 Cup
- Water - 2 Cups
- Avocado - For topping
- Cilantro - For topping
- Lime - For topping
- First, wash the beans and keep aside. In a pressure cooker pan, heat the oil and add the chopped onion, jalapeno and garlic. Saute until the onions are translucent.
- Add the tomatoes and give a quick mix. Add the salt and saute for about 1 minute.
- Add the red chilli powder, cumin powder and give a quick stir. Add the beans, water and mix well.
- Pressure cook the beans for about 4-5 whistles or until fully cooked. Wait until the pressure subsides before opening the lid of the cooker.
- Serve hot with a topping of tomatoes, onions, avocado, cilantro and a squeeze of lime.
- The cooking time would depend on the size of your pressure cooker and stove settings.
- In case you do not have a pressure cooker, you can cook the beans covered in a regular pan. However, the cooking time would greatly increase.
- I have made this recipe with red kidney beans. You can also use traditional Mexican beans like pinto beans or black beans.
- I do not like smoky flavor in the dish. However if you like, you can add a pinch of smoked paprika and also use a fire roasted tomato instead of the regular tomatoes.