About this recipe: Pinto beans, black beans and chickpeas are simmered with sweetcorn, tomatoes and savoury spices. This recipe calls for dried beans, which will need to soak overnight. You could use tinned beans for a shortcut, if you prefer.
Took shortcuts. I loved this recipe. I'm embarassed to admit, I went back for several helpings after dinner. Using tinned beans made for really speedy prep. Thanks for the recipe. - 15 Sep 2008
Used different ingredients. I used kidney beans and butter beans as I couldn't find recipie beans in local supermarket - it turned out lovely! I also added diced courgette, red pepper and tomato to beef up the vege content. - 25 Nov 2009
Great recipe...I really enjoyed it! My comments are on the technique...soak the beans separately to avoid discolouring. Also, when you bring them to the boil, lower the heat and partially cover the pot. A mexican olla traditionally used to cook beans has holes in the cover to let steam escape. They should be cooked at a simmer, not a full boil. If you need to add water, add hot water from a kettle. Never add cold water..it lowers the temp too much! Finally, when you cook the onions, add the garllic only after the onion has turned translucent... browning the garlic will make it bitter! This is a great dish for all of us bean lovers. I've made it as directed and also have added cooked and crumbled chorizo... great both ways! Thanks! - 15 Sep 2008