Beans, then and now

Beans are Mesoamerican in origin and together with corn and squash form the 'three sisters' that provided precolumbian societies the nutrient triangle necessary for survival. They are among the most important legumes in the world with their high concentration of protein and fiber.

They were central to my family's diet when I was a child growing up in Laredo, prepared in different ways depending on which meal of the day it was. When they were served at lunchtime, they came with guisados or picadillos, or calabacita con pollo. But we never tired of the ubiquitous beans boiling in a clay pot on our stove; it was always a taste and a texture that was as comforting as a mother's embrace. In fact, it's no surprise that one of my son's first meals when he began to eat 'solid' food was a strained bean soup with a velvety consistency that he loved from the first spoonful.

The marriage of round white corona beans with olive oil, vinegar, herbs, and chopped onion is a radically different taste and texture from the traditionally Mexican one. I've had them like this in Italy, but I was surprised to find them served this way in Mexico, albeit 'Mexicanized' with chile de arbol flakes. The beans are whole, and the herbs are fresh tasting, making a perfect side dish or a delicious salad, but best of all, so simple to put together.

Simply beans

Recipe Type: Appetiser, Salad

Cuisine: Mexican

Author: Gilda Valdez Carbonaro

Prep time: 20 mins

Total time: 20 mins

Serves: 6

If you're using freshly cooked beans, which I recommend, make them at least a day ahead of time.

Ingredients:

• 3 cups dry white corona beans
• 1 small bunch fresh dill, chopped
• 1 small bunch fresh parsley, chopped
• 1 small white onion, chopped finely
• salt to taste
• 1/2 teaspoon chile de arbol flakes
• 1/2 cup olive oil or enough to coat the beans
• 2 tbsp wine vinegar

Instructions:

1. Cook the beans as you would cook dry beans (soak overnight, drain, refill, then cook slowly for about 3 hours, adding the salt the last half hour)


2. When the beans are cooked, drain them, and mix them with the chopped onion, dill, parsley, crumbled chili flakes, and olive oil.


3. Adjust the salt.

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