VIVE Cooking School

Mexican Bean Hotpot



1 Hr


5 Min






  • 350g dried black turtle beans (sorted, soaked overnight and rinsed)
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 3 tbsp extra virgin olive oil
  • 1 tsp cumin powder
  • 1 tsp paprika powder
  • 1 lime, juiced
  • Salt and freshly ground pepper, to taste
  • 1 tbsp sugar
  • Water, to cover


Step 1

Heat a large cast iron pan over medium-high and add oil.

Step 2

Fry onion and garlic for 2 minutes until soft. Add spices and fry for another minute.

Step 3

Add beans and cover with cold water. Cook for 1 hour or until tender.

Step 4

Season with salt, pepper and lime juice. Serve with the Braised Pork Carnitas.



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