Authentic home cooking from Mexico, with US measurements. 
Yucatecan Bean Stew
Bean stews are a very common dish in Yucatán. Despite the intense heat, they are a homemade comfort food enjoyed regularly in many households.
This recipe received the "Sabor con raíces" (Flavor with Roots) badge.
Yucatecan Bean Stew
Bean stews are a very common dish in Yucatán. Despite the intense heat, they are a homemade comfort food enjoyed regularly in many households.
This recipe received the "Sabor con raíces" (Flavor with Roots) badge.
Open in Cookpad AppSteps
- 1
The day before, soak 1 1/3 cups (about 250 grams) of pinto, canary, Peruvian, or red beans in water. The next day, cook the beans until tender.
- 2
For the sauté, heat a little olive oil and add half a chopped onion, 1 or 2 chopped slices of bacon, 1 slice of ham, 2 chopped garlic cloves, half a chopped green bell pepper, 2 bay leaves, 1 peeled and diced potato, 1 zucchini, 1 carrot, and 3 peeled and chopped tomatoes. Once the tomatoes have cooked down into a sauce, season with 2-3 teaspoons of bouillon powder or salt and pepper to taste.
- 3
Once the beans are cooked, add the sautéed vegetables to the pot and let everything finish cooking together. If you like, you can add slices of plantain (slice with the peel on and add directly to the pot). To serve, offer a platter with chopped onion, chopped cilantro, chopped lettuce, lime halves or sour orange, and chopped radishes.
- 4
You can also serve this stew with a platter of rice. Serve the stew in bowls, and each person can add rice, onion, cilantro, and other toppings as they like.
- 5
This recipe received the "Sabor con raíces" (Flavor with Roots) badge on July 29, 2025.
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