Pot beans are at the heart of almost every Mexican meal. Breakfast, lunch and dinner, fill yourself and your family with the healthy, nourishing goodness of beans! This is a simple pot bean recipe so you can start to appreciate Mexican food at home any day of the week. Beans are great as a side dish or as a filling for your tacos and burritos!            

Pot Beans:

800g dry black beans

(we use black beans but you can use any dried beans that tickle your fancy)

1 tablespoon olive oil

1 large white onion charred and diced

3 cloves roasted garlic

1 bay leaf

1 small potato peeled and diced into large chunks

1 charred diced tomato

On a griddle pan or bbq char-grill your onion and tomato, then set aside 

In a large pot, fry the onion and the garlic in olive oil until they start to brown 

Add the potato and tomato and cook until they start to fall apart (the potato helps soften the skins of the beans) 

Add the beans and the bay leaf and then cover them completely with warm water 

Bring to a simmer and cook until beans are just cooked; approximately 3 hours - stir occasionally - season with Mixteca salt or sea salt

Serves 8 as a side dish - try topping with feta