Mexican stewed beans with salsa fresca from The Milk Street Cookbook (2017-2021): The Definitive Guide to the New Home Cooking, Featuring Every Recipe from Every Episode of the TV Show (page 458) by Christopher Kimball

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Accompaniments: Shredded pork and pork broth for stewed beans

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Beans soak overnight.

  • dc151 on May 31, 2021

    This was heavenly!! I used Rancho Gordo scarlet runner beans for this, which took slightly longer to cook through. I made with the related pork dish, using the pork broth to cook the beans. The salsa Fresca was a nice addition to top it off. It took a long time, but so worth it! It makes a ton of food, too. This will be my next dinner party dish as we come out of pandemic-hibernation.

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