Best 3 Mexican Bean Hotpot Recipes

MEXICAN BEAN SOUP

Mexican Bean Soup image

This easy vegan Mexican Bean Soup is a hearty bowl full of flavour. It's rammed with beans and veggies, and is deliciously spiced and warming. The best thing is you can make this recipe in just 15 minutes!

Provided by Kate Hackworthy | Veggie Desserts

Categories Soup

Time 15m

Number Of Ingredients 19

Ingredients

1 tbsp olive oil
2 onions (chopped)
2 cloves garlic (minced)
2 cans 400g/15oz cans mixed beans, rinsed and drained ( (or 450g Birds Eye frozen Mexican bean mix))
600 ml (2 1/2 cups) vegetable stock/broth
400 g (15 oz) can of chopped tomatoes
1 red bell pepper (chopped)
6 tbsp canned or frozen sweetcorn
1 tbsp tomato paste/puree
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp dried chilli flakes (or to taste)
Salt and pepper
Coriander/cilantro
Lime wedges
Tortillas
Avocado (sliced)
Dried chilli flakes

Steps:

Heat the oil in a large pot over medium-high heat, then add the onion and cook, stirring often for 3 minutes, or until the onions are translucent but not browned.
Add the garlic and cook for a further minute.
Stir in the beans, stock, chopped tomatoes, bell pepper, corn, tomato paste, cumin, paprika, oregano and chilli powder.
Bring to the boil then reduce the heat and simmer for 12 minutes, stirring occasionally. Taste and season with salt and pepper.
Serve in bowls, optionally topped with coriander/cilantro, lime wedges, avocado and chilli flakes.

Nutrition Facts : Calories 176 kcal, Carbohydrate 31 g, Protein 7 g, Fat 3 g, Sodium 541 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

MEXICAN HOT POT

Mexican Hot Pot image

Make and share this Mexican Hot Pot recipe from Food.com.

Provided by Beeks

Categories Meat

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb stewing beef
2 tablespoons oil
1/2 cup chopped onion
1 (28 ounce) can tomatoes
1 can tomato soup
1 teaspoon salt
1/4 teaspoon thyme
4 teaspoons chili powder
1 can sliced mushrooms, drained
2 teaspoons Worcestershire sauce
2 (14 ounce) cans kidney beans, undrained

Steps:

Brown meat in hot oil in a dutch oven.
Add onions and saute until tender.
Add remaining ingredients and simmer uncovered for 11/2 hours.

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

Pinto Beans With Mexican-Style Seasonings image

Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.

Provided by Lyndsay

Categories Side Dish Beans and Peas

Time 12h15m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound dried pinto beans, rinsed
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
½ pound bacon, cut into 1/2-inch pieces
1 yellow onion, chopped
1 tablespoon chili powder, or to taste
1 tablespoon ground cumin, or to taste
1 ½ teaspoons garlic powder, or to taste
½ bunch fresh cilantro, chopped
salt to taste

Steps:

Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

Nutrition Facts : Calories 267 calories, Carbohydrate 40.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 13.5 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 509.8 mg, Sugar 1.9 g

Tips:

Use a variety of beans. This will give your hotpot a more complex flavor and texture. Some good options include black beans, kidney beans, pinto beans, and chickpeas.
Don't be afraid to add some heat. Mexican food is often spicy, so don't be afraid to add some chili peppers or cayenne pepper to your hotpot. Just be sure to adjust the amount of heat to your own taste.
Use fresh vegetables. Fresh vegetables will give your hotpot a more vibrant flavor and color. Some good options include corn, tomatoes, onions, and bell peppers.
Add some cheese. Cheese is a great way to add richness and flavor to your hotpot. Some good options include cheddar cheese, Monterey Jack cheese, and queso fresco.
Serve with your favorite toppings. Some good options include sour cream, guacamole, salsa, and pico de gallo.

Conclusion:

Mexican bean hotpot is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a casual party. It is a great way to use up leftover beans and vegetables, and it can be easily adapted to your own taste. So next time you are looking for a quick and easy meal, give Mexican bean hotpot a try!

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