Sunday, November 25, 2012

Bean Tacos

These aren't your average tacos.  Martha says so.

Yes, I just subscribed to Martha Stewart Living magazine.  I couldn't help it.  I do love Martha.  She helped plan my wedding two years ago after all! 

So this is the first recipe from her magazine that I've tried, and so far - so good!  It actually is a recipe entitled "Bean-and-Fish Tacos."  No brainer here, I just left out the fish. 

First I boiled and soaked  2 cups of dry pinto beans.  Once I started cooking them, I added a quartered onion, some carrots, celery, and garlic as "aromatics."  The house smelled wonderful, and when it was time to eat, these tacos were amazing!  It was the radishes.  Who would have thought?

(I halved this recipe and it made about four servings)


  • 1 Vidalia onion, thinly sliced into rings
  • 2 limes, 1 juiced and 1 cut into wedges
  • Coarse salt
  • 1/3 cup finely chopped scallions (about 6)
  • 3 tablespoons finely chopped jalapeno chiles (about 2)
  • 3/4 cup finely chopped fresh cilantro, plus sprigs for serving
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
  • 2 cups cooked beans, plus 1/4 cup cooking liquid
  • 8 to 12 corn tortillas, toasted briefly over an open flame and wrapped in a cloth, for serving
  • 4 radishes, thinly sliced, for serving
  • 1 head romaine lettuce, trimmed and shredded (2 cups), for serving


  1. Preheat broiler with rack 8 inches from heat source. Toss onion with lime juice and a pinch of salt. Let stand at least 10 minutes and up to 1 hour.
  2. Meanwhile, mix scallions, jalapenos, chopped cilantro, a pinch of salt, and 2 tablespoons oil. Transfer 1/2 cup to a small bowl (set remaining mixture aside), and stir in remaining 2 teaspoons oil. Rub all over fish.
  3. Reheat beans and their liquid. When hot, stir in 3 tablespoons reserved scallion-cilantro mixture. Remove from heat; cover.
  4. Broil fish, flipping when scallions and cilantro begin to brown, about 6 minutes. Continue to cook until opaque throughout, about 4 minutes more.
  5. Serve beans and fish with tortillas, remaining scallion-cilantro mixture, lime wedges, onions, cheese, radishes, and lettuce.

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