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Mexican beans


  • Soak the cannelini beans in cold water overnight. Then drain well.
  • When ready, heat the oil in a large heavy-bottomed pot and gently saute the onion and garlic until softish. Stir in the capsicum and cook for a few minutes, before adding the cumin and toast, continually stirring.
  • Then add the tomatoes with 1 cup stock, the sambel, coffee, treacle, oregano and seasonings. Turn the heat down, mix well and gently cook for about 1¼ hours until the beans are tender, adding more stock if needed. Taste for seasoning, add the HP sauce and mustard, and mix well
  • Spoon the mixture into individual bowls and spoon a dollop of yoghurt on top. Sprinkle cheese and parsley over and serve on toast for breakfast or with a salad on the side for a light lunch or dinner.


  • 250 gm cannelini beans
  • 1 tbsp olive oil
  • 1 medium-large onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 each red, green & yellow capsicum, diced
  • 1½ tspn ground cumin
  • 2-3 cans diced tomatoes, drained a little
  • 1-2 cups vegetable stock
  • 1 heaped tbsp sambel oelek (or any chilli paste)
  • ½ cup hot black coffee
  • 1 heaped tspn treacle
  • 1 tspn dried oregano
  • sea salt & freshly ground pepper
  • a splash of HP sauce
  • ½ tspn English mustard
  • plain yoghurt (or sour cream)
  • grated tasty cheese
  • 2 tbsp freshly chopped parsley or coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm