Frijoles Con Hongo

Beans are a staple in Mexican cuisine and adding mushrooms to them make a delicious vegetarian taco filling.

Difficulty

Intermediate

Yield

Serves 4 to 6

Ingredients

1 tablespoon cooking oil1/2 medium onion, diced1/2 pound mixed mushrooms, chopped2 cloves garlic, minced1 teaspoon ancho chili powder1 15 oz can pinto beans, drained and rinsed2/3 cup vegetable broth, plus more if needed Salt to taste Pepper to taste2 tablespoons cilantro, chopped

Equipment

Cutting boardKnifeMeasuring cupsMeasuring spoonsLarge frying panWooden spoonBowls of various sizesTasting spoonsClean dish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Dice the onion and chop the mushrooms and cilantro.

Mince the garlic.

Measure out the oil, chili powder, beans and broth.

Heat the oil in a large pan over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic, mushrooms and chili powder and cook for 1 minute more.

Stir in the beans and broth and cook until the beans are warmed through, about 5 minutes.

Mash the beans and mushrooms coarsely with the back of a wooden spoon, adding more vegetable broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.