Bake, mash or mush: ways to fall in love with unloved beans | Kitchen aide

There are many ways to prepare and enjoy beans in various dishes. Karla Zazueta, author of Nortena, shares her family's tradition of making a big batch of pinto beans every Monday. To make frijoles de la olla, or beans from the pot, soak dried beans for two hours, then simmer them with onion, garlic, and epazote for 45 minutes. The beans can be garnished with chopped onion, coriander, cheese, and salsa. Later in the week, the beans can be fried for a Mexican breakfast or turned into a sauce for enfrijoladas. Mashed black beans can also be used to add texture to quesadillas or blended with chipotle and salt to make a base for tacos. Anna Tobias, chef-owner of Cafe Deco in London, recommends using black-eye beans in a baked dish with onion, garlic, paprika, and tomatoes. This dish can be served with a boiled egg or sausages and a side of greens. Both chefs highlight the versatility and importance of beans in their cuisines. Beans can be used in a variety of dishes, from traditional Mexican recipes to creative breakfast and dinner options.