MEXICAN-STYLE RED BEANS

Ingredients:

500 ml Vegetable broth, 300 g Red beans (requires 12 hours of soaking), 1 Onion, 4 Sprigs of parsley, 2 Cloves of garlic, 2 Tablespoons of extra virgin olive oil, Thyme, Oregano, Marjoram, Chili pepper, Freshly ground black pepper, 200 g Tomato sauce, Salt 

Instructions and procedure:

Firstly prepare the vegetable broth. After soaking the red beans, make sure to cook them for 60 minutes. Once cooked, we mash half of the beans in a vegetable mash. Steep the resulting puree with a ladleful of vegetable broth. Make sure to clean the onion and chop it finely. Wash the parsley, select the leaves and chop them on a cutting board. In a saucepan, we sauté the chopped onion and peeled garlic in oil for a few minutes over medium heat. We add a ladleful of broth, cover and continue cooking for 10 minutes over medium heat. We add more broth if the cooking stock gets too dry. We add the whole beans, a pinch of chopped parsley, thyme, oregano, marjoram, chili, and a grind of pepper and let it season for a few minutes over high heat. We add the tomato and stir to mix the ingredients well. When the boil resumes, we lower the heat and cook over medium-low heat, covered, for about 20 minutes, turning occasionally. At the end of cooking, we adjust the salt and add more broth if the mixture has thickened too much. We serve our Red Beans in high-sided earthenware bowls, add a drizzle of oil and the remaining chopped parsley. We can accompany the Mexican Style Red Beans with tortillas.