Mexican dish of beans and corn. Mexican beans - recipe with photo

Mexican cuisine is world-famous for its spicy flavors. One of these culinary masterpieces is chili con carne (translated from Spanish chili con corne means "chili with meat"), which is a thick soup of meat or minced meat, beans and vegetables. If you decide to cook this dish, then pay attention to the recipe for chili with beans and turkey.

What is chili con carne

The basis of the dish is red chili, meat, vegetables. Chili con carne was first prepared in Mexico, but then the fragrant combination of ingredients spread in American Texas and began to gradually disperse around the world. Today, chili con carne can be found in any Mexican restaurant, you can try to cook it yourself.

How to cook

Housewives often treat foreign cuisine with distrust, but cooking chili con carne does not require exotic products, spices, or special kitchen utensils. All ingredients can be purchased at any supermarket that sells meat, vegetables, seasonings. The advantage of this dish is that some components can be replaced by others, especially when it comes to vegetables. You can also take any kind of meat, or you can completely abandon it and make a vegetarian kind of chili with the addition of soy.

Chili con carne recipes

There are many recipes for making chili con carne. Vegetables can be taken differently, it all depends on the region or the taste of the hostess. Not all variations include beans. For example, a Texas or American type of dish is prepared without legumes. Sometimes honey, cocoa, sugar are put in it, or chili con carne soup is prepared. As for seasonings, here Mexican chefs who know how to properly prepare a dish recommend taking a closer look at black pepper, oregano, and coriander.

Jamie Oliver recipe

• Time: 1.5 hours.
• Servings Per Container: 10 servings.
• Calorie content: 320 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Mexican.
• Difficulty: medium.

Jamie Oliver is a popular English chef and TV presenter who has published several cookery books. He is the owner of charitable restaurants in London, Amsterdam, Cornwall and Melbourne, and has been awarded for his contribution to the development of healthy eating. Jamie, like no one else, knows how to cook chili con carne at home so that it turns out tasty and healthy.

Ingredients:

• beef - 500 g;
• red canned beans - 400 g;
• onions - 2 pcs.;
• tomato - 5 pcs.;
• bell pepper - 2 pcs.;
• carrots - 2 pcs.;
• celery stalk - 2 pcs.;
• garlic - a few cloves;
• balsamic vinegar - 2 tbsp. l.;
• parsley - a small bunch;
• chili pepper - 1 teaspoon;
• cumin - 1 teaspoon;
• cinnamon - 1 teaspoon;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• olive oil - for frying.

Cooking method:

1. Prepare minced meat from meat or chop finely.
2. Cut vegetables into small pieces.
3. Pour oil into a deep frying pan or saucepan and throw in all the vegetables, except for the tomatoes. Fry for 6 minutes with spices and salt.
4. Add beans to vegetables. Next put the meat and tomatoes. Minced meat, if it is fatty, is recommended to first fry in another pan and drain the fat from it.
5. Chop the parsley stalks, add to the pot.
6. Take a glass of clean water and send it to the pan along with the balsamic. Simmer for one hour, stirring occasionally.
7. Remove the lid, throw in the parsley leaves and simmer for another 10 minutes.
8. On the table, the finished dish is served with rice, potatoes or couscous.

with beans

• Time: 100 minutes.
• Servings Per Container: 8 servings.
• Calorie content: 300 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Mexican.
• Difficulty: medium.

Beans have become a stumbling block for chefs who can say with confidence how to cook chili con carne. Some argue that this is a mandatory ingredient, others that it does not need to be put in the dish at all. This recipe is ideal for vegetarians as it contains no meat. Animal protein here replaces soy and beans, which are easily digested by the body, but at the same time perfectly saturate.

Ingredients:

• canned red beans - 350 g;
• soy - 200 g;
• onion - 1 pc.;
• tomato - 1 pc.;

sweet pepper -1 pc.;

• basil greens - a small bunch;
• parsley - a small bunch;
• balsamic vinegar - 1 tbsp. l.;
• chili pepper - 1 teaspoon;
• ground black pepper - 1 tsp;
• ground coriander - 1 tsp;
• honey - 0.5 tbsp. spoons;
• vegetable oil - for frying;
• salt - to taste.

Cooking method:

1. Boil the soy.
2. Chop vegetables, chop greens.
3. Pour oil into the bottom of a deep frying pan and fry the vegetables in it until half cooked. Add spices and salt.
4. Place soybeans and beans in the pan. Simmer all half an hour under the lid. If necessary, add a little water (0.5 cup).
5. Two minutes before readiness, throw honey and herbs into the pan.
6. Serve on its own or with rice.

with minced meat

• Time: 1 hour 15 minutes.
• Servings Per Container: 8 servings.
• Calorie content: 400 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Mexican.
• Difficulty: medium.

You can cook chili at home with minced meat. This will reduce the time spent at the stove. For this dish, ground beef, turkey or chicken is suitable. These meats contain a minimum of fat, which is important when preparing Mexican chili con carne. If you purchased fatty minced meat, then take Jamie Oliver's advice: fry it separately and drain off unnecessary fat.

Ingredients:

• minced beef - 500 g;
• tomato sauce - 3 tbsp. l.;
• carrots - 2 pcs.;
• zucchini - 1 pc.;
• onions - 2 pcs.;
• chili powder - 1 tsp;
• oregano - 1 tsp;
• salt - to taste;
• butter - for frying.

Cooking method:

1. Cut vegetables into cubes, fry in butter.
2. Add minced meat with salt and spices to it. Simmer for 10 minutes.
3. Stir the tomato sauce in one glass of water and pour into a saucepan with the other ingredients.
4. Simmer covered for another 50 minutes. Ready.

With cocoa

• Time: 1 hour.
• Servings Per Container: 8 servings.
• Calorie content: 300 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Mexican.
• Difficulty: medium.

Meat and cocoa go well together when it comes to chili con carne. The sharp taste of chili pepper is softened by the aroma of chocolate. Such a dish on the dining table will be a novelty for the whole family and will pleasantly surprise guests. Cocoa stimulates the brain, energizes and improves mood. A hearty meat dish with cocoa will be the perfect solution for everyday work if you cook it deliciously.

Ingredients:

• beef - 500 g;
• red canned beans - 200 g;
• onion - 1 pc.;
• bell pepper - 2 pcs.;
• carrots - 1 pc.;
• tomato paste - 1 tbsp. l.;
• parsley - a small bunch;
• sugar - 2 teaspoons;
• meat broth - 250 ml;
• chili pepper or other hot pepper - 1 tsp;
• cocoa powder - 1 tbsp. l.;
• cumin - 1 tsp;
• lime - 1 pc.;
• salt - to taste;

Cooking method:

1. Cut the beef into small sticks, salt and add spices.
2. Chop onions, peppers, carrots and garlic and fry in oil until half cooked.
3. Toss minced meat, beans, tomato paste, sugar, lime juice, and beef broth into chopped onions and other vegetables.
4. Simmer for 1 hour, stirring, under a closed lid.
5. Three minutes before readiness, add greens to the dish.

Beef

• Time: 1 hour 10 minutes.
• Servings Per Container: 6 servings.
• Calorie content: 310 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Mexican.
• Difficulty: medium.

Beef is at the heart of Mexican chili con carne. According to the recipe, the meat must be cut into small pieces or take ready-made minced meat. The beef-based dish is very nutritious, but at the same time it remains dietary. This meat is included in the menu for weight loss and disease prevention. Beef contains a lot of useful trace elements and vitamins, it is rich in protein.

Ingredients:

• beef - 600 g;
• canned red beans - 300 g;
• onions - 3 pcs.;
• carrots - 1 pc.;
• sweet pepper - 2 pcs.;
• tomato juice - 250 ml;
• red pepper - 1 pc.;
• parsley - 1 small bunch;
• apple cider vinegar - 1 tbsp. l.;
• sugar - 1 tbsp. spoon;
• cinnamon - 0.5 tsp;
• salt - to taste;
• vegetable oil - for frying.

Cooking method:

1. Cut the beef into small cubes.
2. Grind carrots, onions, sweet peppers. Fry in a deep frying pan until half cooked.
3. Throw beef and beans to vegetables, add spices, salt, sugar and vinegar. Simmer for 10 minutes.
4. Pour the ingredients with tomato juice. Simmer another 40 minutes.
5. Sprinkle the dish with herbs before serving.

from turkey

• Time: 1.5 hours.
• Servings Per Container: 6 servings.
• Calorie content: 280 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Mexican.
• Difficulty: medium.

According to its properties, turkey meat is very similar to beef, so it is included in the preparation of chili con carne. This is a dense meat that has a dark red color, as seen in the photo. It, like beef, is included in many diets. Turkey is easily digested by the body, maintaining a feeling of fullness for a long time. To make it delicious, cook this dish in the oven.

Ingredients:

• turkey fillet - 500 g;
• red beans - 300 g;
• onions - 2 pcs.;
• sweet pepper - 2 pcs.;
• fresh tomatoes - 3 pcs.;
• chili pepper - 1 tsp;
• meat broth - 200 ml;
• ground black pepper - 0.5 tsp;
• parsley - 1 bunch;
• salt - to taste.

Cooking method:

1. Cut the meat into strips. Salt and fry it in a pan until golden brown. Transfer to a saucepan with thick walls.
2. Cut onions, peppers and tomatoes into cubes, fry in the same oil where the turkey was fried. Transfer vegetables to meat.
3. Add the rest of the ingredients to the pan, pour all the meat broth.
4. Close the lid and place in the oven heated to 220 degrees Celsius for one hour.
5. Serve with rice and greens as shown in the photo.

• Time: 1.5 hours.
• Servings Per Container: 8 servings.
• Calorie content: 320 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Mexican.
• Difficulty: medium.

The presence of Spanish blood makes Mexicans "hot" people who like spicy dishes, so their hostesses know Mexican recipes by heart. This dish is served with rice, cheese, corn tortillas and popular tortillas. An example of serving is visible in the photo. For those who want it to be not only tasty, but also tender, sour cream can be added to the ingredients.

Ingredients:

• ground beef - 700 g;
• red beans -300 g;
• onions - 3 pcs.;
• tomato - 2 pieces;
• bell pepper - 1 pc.;
• tomato sauce - 2 tbsp. l.;
• apple cider vinegar - 1 tbsp. l.;
• honey - 1 tbsp. spoon;
• chili pepper - 1 tsp;
• ground black pepper - 1 tsp. l.;
• zira - to taste;
• salt - to taste.

Cooking method:

1. Cut the vegetables into cubes and fry with salt and spices in a deep frying pan.
2. Add ground beef, beans, tomato sauce, vinegar and honey.
3. Simmer covered for one hour.
4. Before serving, garnish with herbs and serve with corn chips or tortillas.

American style

• Time: 1 hour.
• Servings Per Container: 5 servings.
• Calorie content: 300 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: American.
• Difficulty: medium.

Americans value their time, so their cuisine is concise and simple. The cooks of this country could not ignore a dish from a neighboring country and began to cook it in their own way. Of the differences between American-style chili con carne and the classic recipe, one can name a minimum of spices, the absence of legumes and the addition of pork. This version of the dish is perfect for a Russian family dinner.

Ingredients:

• minced pork and beef - 500 g;
• onions - 3 pcs.;
• tomato - 3 pcs.;
• carrots - 3 pcs.;
• chili pepper - 0.5 tsp;
• ground black pepper - 1 tsp;
• salt - to taste;
• vegetable oil - for frying.

Cooking method:

1. Fry the minced meat, do not forget to salt and pepper it.
2. Cut the onion and carrot into cubes.
3. Pour boiling water over the tomatoes, remove the peel from them and crush them in mashed potatoes. You can use a blender.
4. Fry vegetables, mix with minced meat. Add the resulting tomato puree. Close the lid and simmer for 20 minutes.
5. Serve with boiled potatoes or rice.

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Mexican cuisine, which combines the culinary traditions of several peoples, will appeal to everyone who loves juicy and bright tastes. Knowing certain tricks, everyone can cook her most popular dishes. All it takes is a small list of familiar ingredients and, of course, your willingness to experiment.

website selected 6 excellent Mexican dishes that will delight guests and are easy to prepare at home.

Fajitas

Perhaps this is the most popular dish of Mexican cuisine. It is customary to serve the filling for it hot, right in the pan and always along with traditional tortillas. So each guest can choose for himself what to wrap in a flatbread and with what sauces to eat it.

Ingredients:

• 1 red bell pepper
• 1 yellow bell pepper
• 1 red onion
• 1 chili pepper
• 1 can canned red beans
• 300 g beef
• 2 tbsp. l. tomato paste
• 3 art. l. vegetable oil
• 1 lime
• 4 wheat or corn tortillas

Cooking:

1. Cut the beef tenderloin, bell pepper and chili pepper into thin strips.
2. Marinate meat in lime juice for 1 hour.
3. Put the vegetables in a hot frying pan and fry for 10 minutes.
4. We send the beef to the vegetables and fry for another 10 minutes, stirring occasionally.
5. Add tomato paste and beans to the contents of the pan, mix and keep on fire for a couple of minutes.
6. The fajitas filling is ready! Serve it with tortillas, spicy tomato sauce and sour cream.

Guacamole

Loved by gourmets around the world, avocado paste can be used as a side dish, for example, with meat or fish. But according to tradition, it is consumed as a snack and eaten with corn chips.

Ingredients:

• 2 tomatoes
• 3 ripe avocados
• 1 bulb
• 1 chili pepper
• 1 lime
• 1 garlic clove
• bunch of cilantro

Cooking:

1. Finely chop the onion, garlic and cilantro. Grate lime zest.
2. Take out the seeds from the chili pepper, remove the skin from the tomatoes and also cut.
3. Knead all the ingredients with a fork. Salt and mix again.
4. Add a couple of tablespoons of water and lime juice.
5. We clean the avocado from the skin, remove the stone and cut into several pieces.
6. Add the avocado to the tomato and chili paste and mash thoroughly with a fork.

Serve with corn chips. Bon appetit!

Fresh mexican salsa

The spicy Mexican sauce goes well with potatoes and meat and adds piquancy and richness to dishes.

Ingredients:

• 3 tomatoes
• 1 bulb
• 4 garlic cloves
• 2 chili peppers
• juice of 1 lime
• 2 tbsp. l. tomato paste
• 2 tbsp. l. olive oil
• zira, salt, pepper to taste

Cooking:

1. Remove the skin from the tomatoes, cut into cubes.
2. Cut the onion and garlic the same way.
3. We clean the chili pepper from seeds, cut into strips.
4. Mix all the ingredients, salt and pepper, add cumin and tomato paste.

Drizzle with lime juice and olive oil.

Chili Bean Soup

Mexicans love beans and add them to almost everything. Dishes with her, like this spicy and fragrant soup, are very nutritious and tasty.

Ingredients:

• 300 g red beans
• 2 l vegetable broth
• 1 bunch cilantro
• 8 garlic cloves
• 2 red chili peppers
• 1 st. l. zira seeds
• 1 st. l. coriander seed
• 1 tsp allspice
• 4 tbsp. l. olive oil
• salt to taste

Cooking:

1. Soak the beans in cold water and leave for 8-10 hours.
2. Drain the water from the beans, pour it with vegetable broth and set to cook for 1 hour.
3. Pour 2 cups of broth into a separate saucepan and set aside for a while.
4. Take out a small amount of beans in a saucepan. It will come in handy for decoration.
5. Grind the rest of the broth along with the beans in a blender.
6. Chop the garlic and de-seeded chili peppers.
7. Fry the cumin, coriander and allspice in a dry frying pan for 2 minutes.
8. We send garlic, chili to the pan, add vegetable oil. Fry for 1.5 minutes.
9. We put the reserved broth on the fire, transfer the contents from the pan and mashed potatoes from the blender into it, salt and pepper. Soup should only be warmed up, not boiled.
10. Pour the soup into bowls and add the beans that we prepared for decoration.

Serve with greens. The dish is very aromatic and rich.

Huevos rancheros

According to legend, this dish was first invented by cowboys many years ago, and today it pleases every Mexican for breakfast. It can be eaten straight from the pan or wrapped in a traditional flatbread.

Ingredients:

• 2 eggs
• 2 tomatoes
• 1 red pepper
• 1 green pepper
• 100 g smoked sausage
• 1 red onion
• 2 tbsp. l. tomato paste
• 2 tsp ground cumin
• 2 garlic cloves
• 2 tbsp. l. vegetable oil
• bunch of parsley

Beans are the same original, basic product of Mexican cuisine, like corn (maize). A person in Mexico and Central America can eat corn tortillas with beans all his life, and this, in general, is a complete meal, because it contains the main minerals and proteins necessary for the body. It is no coincidence that in pre-Hispanic America, maize crops and bean crops coexisted.

Eating beans and just eating for a Mexican are almost synonymous (like eating rice for a Chinese or Vietnamese); Mexican Spanish even has the verb frijolear, "to bean."

Tacos are still baked in Mexican villages, but in the city housewives buy them ready-made in the supermarket. But beans are homemade in every self-respecting Mexican family. It is done in many different ways, according to what the hostess has a plan for lunch or dinner. But the beginning of the endlessly varied process of cooking beans comes down, as a rule, to this.

Boiled beans (Frijoles de olla)

What you need:

• 1 cup dry red beans;
• 5 cups of water;
• 1 onion;
• 1 tbsp pork fat or vegetable oil;
• salt;
• 1 tsp cumin seeds;

Mexicans themselves do not soak beans, but for this you need to have Mexican beans (more precisely, one of dozens of its types). If the beans are not of Mexican origin, it is best to soak them in water overnight. In the same water, cook until soft, putting the onion for about 1 hour. When the beans are soft enough, add salt to taste, oil or fat and cook for another 30 minutes.

This is a classic recipe for beans (also called "beans in a pot"), from which the Mexicans then prepare a variety of dishes.

I usually make one of two dishes out of these beans.

This is, first of all, fried bean puree (frijoles refritos) , which can be eaten with tortillas, stuffed with stuffed peppers and simply added to scrambled eggs for breakfast. Mexicans usually cook their dishes with pork fat, which gives them a special flavor.

What you need:

• 2 cups boiled beans with water in which they were boiled;
• 3 tbsp pork fat or vegetable oil;
• 1 tbsp finely chopped onion.

In a frying pan in vegetable oil or pork fat, fry the onion until soft. Now you need to add the beans to the pan and immediately knead it with a fork or a masher to a puree state, adding a little broth. When all the beans are mashed up, slightly dry and start to separate from the sides of the pan, your dish is ready.

Another recipe gives complete freedom of imagination, with the exception of a few basic techniques and ingredients. I don't even know what to call it.

What you need:

• 2 cups boiled red beans or canned;
• 1 onion;
• 3 cloves of garlic;
• 3-4 tomatoes or 2 tsp tomato paste;
• 1 tsp Sahara;
• salt;
• fresh cilantro leaves;

In a frying pan in vegetable oil, fry the finely chopped onion, add chopped garlic and finely chopped tomatoes. We fry for about 10-15 minutes.

Prepare three types of beans TM "Mistral": white, black and red beans "Kidni". Rinse each type and soak overnight in separate pans. The next day, drain the water, rinse the beans and boil, also in separate pans, until tender.

Wash sweet peppers and chili peppers, put on a baking sheet and bake in the oven at 220 ° C for 20 minutes.

Remove from oven, place in a plastic bag for 10 minutes. Carefully remove the skin, remove the core. Cut the pulp into strips. Peel the onion and cut into rings.

Fry the onion in vegetable oil.

Dilute starch in a small amount of water, mix thoroughly so that there are no lumps. Pour into skillet with onions. Mix. Put all three types of Mistral beans and chopped pepper pulp into the pan. Simmer over low heat for 15-20 minutes. Salt.

Lay out on a plate. Bon appetit!

This is a super bean dish: it uses 3 types of beans, different in both color and taste! The dish is spicy, as Mexicans prefer dishes of this kind. But if you don't like spiciness, cook it without chili.

Beans, be it Russian or Mexican, will not surprise anyone. This product is associated with a poor life, when it is prepared every day "not from a better life", so to speak. However, this "image" of beans does not always correspond to reality. Beans themselves are a great product: inexpensive, store well, easy to prepare, and most importantly, they are rich in nutrients, especially important of which are protein and fiber. In Mexico, beans are not for the poor. It is enjoyed by representatives of all social classes, cooked in one form or another, almost every day as part of a side dish.

Today's recipe is a very basic recipe. I cook according to this recipe the usual, "whole" beans (frijoles enteros), which are served again as part of a side dish for almost any dish. Also, beans prepared according to this recipe can serve as an ingredient in more complex dishes, such as FRIJOLES PUERCOS, FRIJOLES BORRACHOS, SOPES, etc. I will definitely share recipes for more labor-intensive dishes using beans, but later. To begin with, I would like to describe the most basic recipes and techniques of Mexican cuisine.

Recipe

Ingredients:

500 gr. bayos or negros beans (for a description of the varieties, see)
1 bay leaf

For refueling:

2 medium tomatoes, or 1 large
1/4 of a medium sized onion
1 tooth garlic
Salt and black pepper to taste, or 1 bouillon cube (Mexican cuisines love chicken bouillon cubes)
2 tbsp. tablespoons corn or other refined vegetable oil

Kitchenware:

1 earthenware (or other fireproof) pot
1 auxiliary pot
Oven
Blender
Sieve

Cooking:

1. Soak beans overnight in clean water.
2. In the morning, rinse the beans well, cover with clean water (barely covering the beans) and put on fire (in an auxiliary pot). In the meantime, turn on the oven - let it warm up. And start making the dressing.
3. For dressing, wash the tomatoes, cut them into large pieces, put them in a blender. There also send a peeled clove of garlic, a bouillon cube (or salt and pepper), onion, oil. Blend thoroughly in a blender. You can add some water to make the blender lighter.
4. Strain the dressing and pour it into the main pot. In Mexico, they use clay pots with a lid, as in the photo above, to cook beans. If you have one, great. If not, then any fireproof pot (which can be put in the oven for a long time) will do. Put the pan on the fire and fry the dressing (there is already oil in it) for about 5 minutes. The dressing should change color.
5. By the time the dressing is fried, the beans should be simmering in the auxiliary pot. It needs to be poured into the main pan, throw in the bay leaf, check for salt, cover with a lid and immediately send it to the preheated oven for 1 hour.

Note: The temperature needs to be adjusted depending on the oven. I usually set it to 400 degrees. Beans should boil all the time slightly, but boil under a closed lid.

Ready beans are served as part of a side dish for meat, fish or seafood, sprinkled with grated cheese or finely chopped onions if desired. If the beans are boiled according to the recipe described above, but in more water, then they can also be served as an independent dish - bean broth, or FRIJOLES DE OLLA. I searched the Internet for examples of dishes illustrating how beans are served in Mexico. Here are some of them for your inspiration!