- 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
*Note: if you’re using dried beans, you have to soak them overnight.
Kitchen equipment needed
- medium-sized bowl
- cutting board & chef’s knife
- Large pan
- large skillet
Preparation — 40 minutes + soaking time
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 chillies with or without the seeds, depending how spicy you like your dish to be.
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 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!