One-pot Mexican beans and mince

Easy and filling meal after a busy workday. One-pot Mexican beans and mince can be made in less time using canned beans instead of dried beans. 

55 minutes 4 people Main course
One-pot Mexican beans and mince


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  • 300 gram (dried) black-eyed and black beans *Note
  • 500 gram minced beef
  • 1 red onion
  • 4 garlic cloves
  • 3 tablespoons tomato paste
  • 100 gram corn
  • 2 lombok chili peppers (green or red)
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 teaspoon of smoked paprika
  • 1 tablespoon of (dried) oregano
  • olive oil
  • pepper and salt to taste
  • large handful of grated cheese to liking
  • 125 ml creme fraiche
One-pot Mexican beans and mince ingredients
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Kitchen equipment

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  • medium-sized bowl
  • cutting board & chef's knife
  • Large pan
  • large skillet


55 minutes 4 people Main course

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Preparation -- 40 minutes + soaking time

Tip: if you're using dried beans, you have to soak them overnight. 

Skip this step when using dried beans: ADD the dried beans to a medium-sized bowl, cover with water and cling film. SOAK the beans preferably overnight. Cook the beans in a large pan filled with water for 30 minutes, or until they softened enough.

PEEL and finely chop the garlic cloves and red onion. REMOVE the seeds of the bell peppers and cut them into large pieces. Finely CHOP the Lombok chilies with or without the seeds, depending how spicy you like your dish to be. 

One-pot Mexican beans and mince
One-pot Mexican beans and mince

Finishing the one-pot Mexican beans and mince -- 15 minutes

HEAT olive oil in a large skillet on medium-high heat. SAUTE chopped onions and garlic for 2 minutes, then ADD chopped bell peppers and minced beef. After 5 minutes, also add the tomato paste and smoked paprika and saute for another 2 minutes.

ADD corn, beans, and season with pepper, salt, and (dried) oregano. Let it simmer for a few minutes until everything is softened enough. Serve with creme fraiche and grated cheese, enjoy!

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