Beans and corn tortillas, the base in almost every Mexican family diet. Proteins are built by amino acids. Animal proteins are considered good sources of complete protein. Vegetable proteins are considered incomplete proteins because they are missing, or do not have enough of, one or more of the essential amino acids. But, when we combine in this case, pinto beans and corn tortillas we complete a protein, because what beans are missing, the corn provides. It amaze me that before the Spanish came to Mexico to conquer the Aztec Indians, they had the diet figured out. Mainly they ate fruits, vegetables, beans and corn. To the corn the indians did a special procedure called “Nixtamalizacion” which consist in cooking the corn in water with lime (cal in spanish). With this process they prepared the “nixtamal” (the dough to make tortillas). This way the corn becomes easy to digest and adds calcium to it. Sadly some mexicans have been switching the corn tortillas for bread and does not provide de same nutritious effect.
Beans are very easy to cook, consider cooking them instead of buying a can, You don’t want all the sodium in those. I cook them in the slow cooker, I remember my mother when I was growing up, cooking them over the stove in a clay pot. I don’t think she owns that pot anymore! I cook a load, then divide them in 1 or 2 serving size portion plastic bags and freeze them.
So here in honor of the Aztec Indians, I cook beans for you!
1 lb Pinto beans
4 Garlic cloves
- Soak the pinto beans over night in 2 litters of water. You’ll see how they absorb the water
- Drain the beans and transfer them the a slow cooker
- Add fresh water just to cover the beans
- Add the garlic
- Let them cook on high for 5 hours or until they a soft
- Throw away the garlic, and add salt.
- Blend half of the cooked beans
- Mix the blended and the whole beans together.
- Voila! Now you have beans to pair what ever dish you have in mind! They go with everything.