Side
Detailed Best Ever Beans
1 hServes 6Nutri-Score B€
B
1 h
1 hDetailed Best Ever Beans
what you need
Ingredients
black beans (canned, rinsed and drained)Pantry850 g- pinto beans (canned, rinsed and drained)Pantry425 g
barbacoa seasoning blend (half a packet)Spices15 g
olive oilPantry30 ml
butterDairy30 g
yellow onion (roughly chopped)Produce1 piece- jalapeño (seeds removed, diced)Produce1 piece
garlic (minced)Produce2 pieces
waterOther480 ml- chicken bouillon cubePantry1 piece
salt (to taste)Spices3 g
black pepper (to taste)Spices1 g
per serving
Nutrition
216kcal
- Carbs
- 32 g
- Proteins
- 10 g
- Fat
- 5 g
what you’ll use
Tools
Dutch oven
Potato masher
step by step
Method
- Step 1
Rinse and drain the beans
- Rinse and drain the black beans and pinto beans in a colander.
- Let them dry off a little while you do the chopping.
- Step 2
Chop the vegetables
- Roughly chop the onion.
- Deseed and dice the jalapeño.
- Mince the garlic.
- Step 3
Bloom the spices
- Heat the olive oil and butter in a heavy-bottomed pot over medium heat.
- Add the barbacoa seasoning and cook, stirring frequently, to wake up the spices.
- Step 4
Cook the onion and jalapeño
- Add the onion and jalapeño to the pot.
- Cook, stirring occasionally, until deep golden brown and cooked down.
- Step 5
Add the garlic
- Stir in the minced garlic and cook briefly.
- Step 6
Add beans and broth
- Add the beans and stir to combine.
- Add the water and chicken bouillon cube, stirring well to dissolve.
- Step 7
Simmer
- Bring to a simmer, then reduce the heat to low and cover.
- Simmer, stirring occasionally.
- Step 8
Mash and season
- Mash some of the beans directly in the pot with a potato masher to thicken, leaving some whole for texture.
- Taste and season with salt and pepper.
most cooked first