like my grandmother used to make Frijoles de Olla: Mexican Black Beans

Words and photos by Teresa Baños

There’s nothing quite like your grandmother’s cooking to transport you to a more familiar setting. And the kitchens of Govanhill tenements are filled with the aromas of a multitude of different cuisines reflecting the diverse make-up of the neighbourhood.

In this series, we ask people to provide a recipe that tastes like home.

Got a recipe to share? Get in touch: hello@greatergovanhill.com

Along with maize, beans are one of the most essential components of Mexican cuisine, and they were a big part of my upbringing. So when I first arrived in Scotland and was met by the baked beans you have here, I didn’t quite know what to do with myself. I don’t mean to hate on baked beans, I know they’re a beloved staple but I just can’t get into the sweet, sticky, tomatoey sauce when I’ve been raised with Mexican beans. So this recipe is my response to the baked bean, not in an attempt to discourage anyone from enjoying baked beans, but to present you with a new way to love beans.

If you open the fridge door in any Mexican household, you’re almost guaranteed to find a large tupperware of beans like these. They’re nutritious, they’re comforting, and they’re incredibly versatile: whether providing a hearty base, as protagonists of a dish, or as faithful companions… These beans can do it all! My beans of choice are black beans, I just love how savoury and rich they are. This recipe is more like a few recipes in one, with a key recipe for the beans and a few ideas of different ways to enjoy them.

Frijoles de Olla

Ingredients

• 2 cans black beans in water

• ½ brown onion, diced

• 2 cloves garlic, minced

• 1 vegetarian stock cube

Method

• Pinch of sweet smoked paprika

• Pinch of salt

• 1-2 tbsp of neutral oil of your choice

1. Heat oil in a saucepan and add onion, as well as a pinch of salt.

2. Fry on a medium heat until translucent.

3. Add in minced garlic and fry for about a minute (or until the colour starts to deepen).

4. Add in both cans of beans, crumble the stock cube into the pan, and add the paprika.

5. Let the beans simmer for 10-15 minutes, or until the liquid thickens up a bit. Season with salt and pepper to taste.

How to Enjoy Them

On their own

Serve beans into a bowl and top with chopped coriander, chillies, or crumbly cheese (like feta).

With rice

Blend around ½ an onion and 1 clove of garlic per 2 people into the amount of water you’d use when making rice for 2 people. Cook the rice following your favourite method/recipe. Once cooked, serve a few scoops of black beans with the rice (whether you mix them together or serve them side by side is up to you!)

Scrambled eggs

In a pan, scramble 1-2 eggs per person, and once they are cooked to your preferred level of doneness, add 1-2 big spoonfuls of black beans (and their liquid) to the pan, mixing them with the eggs. Serve with toast or tortillas.

Refried beans

Heat a splash of neutral oil in a frying pan, and add a few spoonfuls of black beans. Mash the beans until smooth(ish) using a potato masher. Refried beans are great as a dip or put them in your favourite sandwiches, molletes (a type of open sandwich in Mexico) and quesadillas.