Served traditionally with toasted pumpkin seeds and a little minced white onion, they can also be transformed into a delicious salad with the addition of roasted poblano peppers.
- For the beans
- 1 cup dried ibes beans or other white bean such as navy or lima beans
- 1 medium white onion, peeled and cut in half
- 1 large sprig epazote or oregano
- 1 quart water
- 1 tsp salt
- For the salad
- 1/2 cup pumpkin seeds
- 1 poblano pepper, skin charred over a gas flame and then peeled, sliced
- 4 scallions, finely minced
- 1/4 cup cilantro, finely chopped
- 2 tomatoes, diced
- a light french vinegarette
- a little queso fresco for crumbling
In a medium pot, add the beans, onion, epazote or oregano, and water and bring to a boil. Reduce to a simmer and cook about 45 minutes to an hour until tender. In the last ten minutes of cooking, add the salt.
Remove from heat, drain the water and discard the onion and epazote. At this point, the beans can be cooled and refrigerated until ready to be served.
For the pumpkin seeds
Place a large frying pan over medium heat. Add the pumpkin seeds and toast them for a few minutes. As they toast, they will pop. Keep stirring them around in the pan to ensure even browning and prevent burnt bits. Once the seeds are pale brown all over, remove from heat and transfer to a food processor. Pulse for a few moments until they are broken down to a course grind.
To serve
Mix the beans with the sliced roasted peppers and the remaining vegetables and herbs. Toss with the vinegarette. Season with salt to taste. Sprinkle with pumpkin seeds and a little queso fresco. Serve immediately.