Paola Briseño-González's newsletter, Fresca, is just what we need as we head into better weather. Her recipes come from her coastal Mexican roots and Southern California life. We like her a lot, and her bean manifesto that she recited at our Heirloom Bean Encuentro, The Ritual of Beans, should make you want to run straight into the kitchen to cook.
We're so happy to present her version of Tinga de Frijoles. Who doesn't like chipotle chiles? If you're reading this, I'm going out on a limb and suggest that you like beans. Paola's version is unique.
- 1 pound dried Rancho Gordo Royal Corona Beans, picked over and rinsed
- Diamond Crystal Kosher Salt
- 1¾ teaspoons baking soda
- 2 tablespoons avocado oil, or other neutral oil such as canola
- 1 teaspoon ground cumin
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, chopped
- 4 canned chipotles in adobo, finely chopped
- One 28-ounce can fire-roasted crushed tomatoes
- 1 quart chicken or vegetable broth
- ¾ teaspoon sugar
- 1 tablespoon apple cider vinegar
- ¼ cup crema Mexicana, or sour cream
- 1 lime, zested and juiced
- 4 ounces greens, such as butter lettuce or little gems (about 4 cups)
- ½ cup cilantro leaves
- Freshly ground black pepper
- 1 dozen corn tortillas, or totopos, for serving
Serves 6 to 8
- In a large bowl, cover beans with 2 quarts of fresh water. Add 3 tablespoons salt and the baking soda, and stir until dissolved. Soak at room temperature for at least 8 hours and up to 12 hours. Drain the beans, then rinse well under running water.
- Heat the oil in an 8-quart pot or enamel-coated Dutch oven over medium. Add cumin and toast until fragrant, 1 minute. Add onion and garlic, stirring often, and cook until onions soften, 5 minutes. Add beans, chipotle, tomatoes, broth, and 1½ cups fresh water; bring to a boil and adjust the heat to low for a gentle simmer. Cover with a lid, and cook, stirring occasionally (scraping the sides to prevent scorching), until the sauce turns a deep red and the beans have completely cooked through, 3½ to 4 hours. Test beans for doneness by slicing one in half; it should be tender and creamy. Stir sugar, one tablespoon of vinegar, and season with salt. Add ¼ cup of fresh water or up to ½ cup for a saucy but creamy consistency. Taste and adjust salt as needed.
- Mix crema, lime zest, and juice in a medium bowl. Taste and season with salt. Add greens and toss until coated. Top with cilantro and freshly ground pepper.
- Serve tinga de beans in shallow bowls, top with greens, and serve with tortillas or totopos.