Red Beans with Chanterelles
Local name : Frijoles colorados con anacates
Red beans simmered with chanterelles and tomato, the rainy-season dish of the Guatemalan highlands.
Photo : Luisfi · CC BY-SA 3.0
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Easy
Method
- Brush the chanterelles clean. Skip washing them, since they drink water. Halve the larger ones.
- Dry-fry them for 5 minutes in a hot pan, until they release their water and the pan runs dry again.
- Add the oil, the sliced onion and the chopped garlic. Continue for 6 minutes over medium heat.
- Grate the tomatoes on the coarse side of a grater and add the pulp to the pan with the chilli and salt.
- Reduce for 10 minutes, until the sauce coats the back of a spoon.
- Add the beans with the stock and simmer uncovered for 15 minutes.
- Crush a ladle of beans against the side of the pan to thicken, then add the epazote at the last moment.
Anacates come up under highland pines after the first May rains. Dry-frying them concentrates their scent before any fat can seal it in.
