Meat Free Monday -Mexican Bean Stew

Meat Free Monday -Mexican Bean Stew

Dysphaniaambrosioides, formerly Chenopodiumambrosioides, known asepazote,wormseed, Jesuit’s tea, Mexican-tea,paico, or herbasanctiMariæ, is a herb native to Central America, South America, and southern Mexico.  Also, it is grown in warm temperate to subtropical areas of Europe and the United States (Missouri, New England, Eastern United States), where it sometimes becomes an invasive weed. It is an annual or short-lived perennial plant, growing to 1.2 m (3.9 ft) tall, irregularly branched, with leaves up to 12 cm (4.7 in) long and small, green flowers.Epazote is used as a leaf vegetable, a herb and a herbal tea. Raw, it has a pungent flavour, with a resinous, medicinal overtone, similar to anise, fennel, or even tarragon, but quite a bit more powerful. It has been compared to citrus, savory, or mint but Epazote’s fragrance is strong and a bit like turpentine or creosote. Although it is traditionally used with black beans to give flavour and because of its carminative properties (anti-gas), it is also sometimes used with other traditional Mexican dishes like quesadillas, soups, mole de olla, tamales with cheese and chili peppers, chilaquiles, eggs and potatoes and enchiladas. It is often also used as a herb for white fried rice and is an important ingredient for making the green salsa for chilaquiles.

Epazote has been used in Mexican cuisine for thousands of years dating back to the Aztecs who used it for cooking as well as for medicinal purposes. Epazote has largely been viewed as medicinal herb rather than a culinary plant. In general, its leave are used in cooking to counter indigestion and the flatulence effects of beans, high-fibre and protein food. Nonetheless, the herb has many intrinsic plant nutrients which when used optimally benefit overall health and wellness.

Recipe Ingredients

  • 250g of black beans
  • 1 can of kidney beans
  • 1 can of pinto beans
  • 2 epazote leaves
  • 1 large onion, peeled and halved
  • 1 celery stalk, split in half, lengthways
  • 1 carrot, peeled and split in half, lengthways
  • 2 garlic cloves, peeled
  • 2 bay leaves
  • 2 dried chipotle chiles
  • 1 tbsp dried cumin seed
  • A large pinch of coriander seeds
  • 1 serrano pepper, coarsely chopped
  • 2 beef tomatoes, coarsely chopped
  • A large pinch of dried oregano
  • 1  bottle Mexican beer, Corona
  • 1 large pinch of salt, add more if needed
  • 60ml of olive oil
  • A large handful of coarsely chopped fresh coriander
  • Juice of 1 lime

Method

Soak the beans over night and in the morning rinse and then place in a large heavy pot and cover with at least 2 inches of cold water. Place half the onion,epazote leaves, the celery and carrot halves, the garlic cloves, and the bay leaves in the pot. Bring to a boil over high heat, then reduce the heat to low and gently simmer until the beans are almost cooked, al dente, this should take about 30 minutes.
While the beans are cooking, remove the stems from the dried chillies, slit them open, and shake out the seeds. Next soak the chillies in very hot water for 15 minutes until they are softish. While the chiles soak, toast the cumin and coriander seeds in a heavy based frying pan about 30 seconds. Remove and place in a blender.
When the chillies are ready, remove them from the water and coarsely chop. roughly chop the remaining onion half and add it to the blender along with the chopped chillies, red pepper, tomato, oregano, 60ml of beer and some salt. Blend into a smooth purée; set aside.
Drain the black beans, removing the onion, celery, carrot, garlic cloves, and bay leaves. Place 240g of the cooked beans into a mixing bowl and mash them. Return the large heavy pot to the hob and add the oil, heat until the oil is smoking then add the puréed chilli mixture and fry it, stirring occasionally with a wooden spoon, until it becomes fragrant, this should take about 3 minutes. Add the crushed, remaining black beans, kidney beans, pinto beans and the remaining beer. Reduce the heat and simmer the beans mixture uncovered for 20 minutes. Stir in the coriander and lime juice. Season and sprinkle with the remaining coriander and serve.
 If you love Mexican vegetarian food then you’ll love these delicious recipes from a few of our fellow bloggers :
 
 
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Cocoa Refried Beans from Tin and Thyme
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Brunch Quesadillas from Fab Food For All

  Mexican Chilli Beans With Homemade Tortilla Chips  from Elizabeth’s Kitchen Diary
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Slow Cooked Black Bean Tacos from Supper In The Suburbs
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fajita-pasta-bake

8 Comments

  1. Mmm I love all the flavours in this dish! Gorgeous! Thank you for sharing my Mexican Chilli Beans recipe too!
    Elizabeth recently posted..Honey-glazed Pears with Cardamom Cream {Holy Lama Naturals Spice Drops Review & Giveaway}My Profile

  2. Mmm that looks tasty and very filling, ideal! Also learned a thing or two about a herb I’d never heard of. Thanks.
    Janice recently posted..Seafood Risotto and an Italian Deli experienceMy Profile

  3. Mmm I love mexican food, especially veggie mexican food! Great recipe and round up!
    Sus @ roughmeasures.com recently posted..Spirulina Energy BallsMy Profile

  4. Love the sound of this dish because chillies, coriander and lime juice are just like a holy trinity of flavours! Never seen Epazote leaves for sale are they sold fresh or dried like curry leaves? Thank you so much for linking to my Brunch Quesadillas which you might need after to much of that Mexican beer:-)
    Camilla recently posted..Win a VonShef Multifunctional Soup Maker from Domu rrp £99.99My Profile

  5. Oh, that is looking delicious! I love meatless dishes especially flavoursome like this one. Mexican food is one of my favourites…
    Thank you for including my pasta bake as well.
    Margot @ Coffee & Vanilla recently posted..Watercolour Straw Technique Trees – Kids’ CraftsMy Profile

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