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“These are great served with the Texican Shredded Pork recipe I've posted as a topping on tostados, but its also good in burritos or as a side for fajitas or enchiladas. Originally from a September 1989 issue of Bon Appetit that featured a "Do It Yourself Tostado Party" in the Cooking for Friends section. Queso fresco is also know as queso blanco and can usually be found in the cheese department at the deli section of your local grocery store. Monterey Jack is a readily available substitute. The overnight soaking of the beans is not included in the prep time.”
2hrs 30mins
5 cups

Ingredients Nutrition


  1. Place beans in bowl and cover with cold water; let soak overnight.
  2. Cook bacon in large heavy saucepan until just beginning to color, about 4 minutes.
  3. Add onion and next 6 ingredients (bay leaves through ground cloves) and saute until onions soften, about 5 minutes.
  4. Drain beans and stir into onion mixture.
  5. Add garlic and then 3 1/2 cups stock; simmer uncovered 30 minutes.
  6. Meanwhile, char chiles and bell pepper over gas flame or in broiler until blackened on all sides.
  7. Place in plastic bag for 10 minutes.
  8. Peel chiles and pepper and dice, reserving any juices.
  9. Set aside 2 tablespoons chiles and 2 tablespoons bell pepper for garnish.
  10. Add remaining chiles, bell pepper and any reserved juices to beans.
  11. Cover and simmer until beans are very soft, about 1 hour, depending on freshness of beans.
  12. Using back of wooden spoon, mash half of bean mixture against side of pan.
  13. Continue cooking until thick and slightly dry, stirring occasionally, about 30 minutes.
  14. (Can be prepared 2 days ahead. Cover beans, bell pepper and chiles separately and refrigerate. Reheat beans over low heat, stirring frequently, before continuing.).
  15. Preheat broiler.
  16. Spoon beans into 1 1/2 quart shallow flameproof baking dish, sprinkle with cheese and broil until cheese bubbles, about 4 minutes.
  17. Garnish with resreved chiles and bell pepper and serve immediately.

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