Mexican food is one of my favourite foods, and beans are my core! With being vegetarian, beans are always the substitute for beef or chicken to any mexican dish specially in Baja Mexican food. Making beans is a little time-consuming however you can make them in advance and freeze, or I tend to make a double or triple batch knowing I’m going to freeze for the future.
You can serve these beans with a burritos bowl, enchiladas, burritos, nachos on even just on their own as a soup or side. You can mash them up slightly if you prefer, I do like the pretty whole as these 2 beans are my favourite. Black beans and Pinto beans are pretty much the staple in the mexican diet, but you do sometimes struggle to get them in here in the UK, or can be a little expensive but always worth it.
1 Cup Dry Pinto Beans
1 Cup Dry Black Beans
1 Onion Chopped
1 Tsp Cummin Powder
1 Tsp Cajun Spice
1/2 Juice of Lime
Soak the beans in cold water overnight or from early morning if using in the evening, then drain out all the water and add the beans to a pressure cooker.
Add the chopped onions, cumin and Cajun spice.
Add 3 cups of water, then cover and allow to cook for about 30 minutes after pressure is locked or 5 whistles from the pressure cooker.
Stir and check with biteness of the beans, if still a little hard, then cook further for about 10 minutes. If done, then add some lime and serve.