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I remember growing up. Lent was a big deal. We would get our ashes on Ash Wednesday, Capirotada every Friday, and misa (or mass) on Sundays. I’m not as observant anymore, but I try to keep my culture alive for my son. He may be a redhead with green eyes, but he also speaks Spanish and he loves his Frijoles Picantes Pero No Tanto, or Not So Spicy Beans.
My husband, Christopher, lived most of life on the East Coast. His idea of comfort food is totally, completely different from mine. Pork and beans in a can is not very Lent friendly. He’s a Pisces, and he still feels like a fish out of water when I take him to mass. 🙂 We picked up a can of La Morena Jalapeños for my Not So Spicy Beans. They are perfect for Lent since they’re vegetarian.
The food we make in Mexico during Lent is delicious. We make several fish dishes like Pescado a la Veracruzana and Caldo de Camarón. People can get very creative during this time of the year. These Not So Spicy Beans remind me of my mom. She made his dish a lot during Lent. Her kitchen was the true taste of Mexico, and this recipe is a perfect example. I call them “Not So Spicy Beans” because you can add as little or as many jalapeños as you like. You can even just leave a slice of jalapeño in the bowl for the flavor without eating it, and it’s still tasty. Very easy to make and full of yummy flavors. Enjoy!
Hungry for More?
Not So Spicy Beans
- 2 cups cooked beans
- 2 cups water
- 1 cube bouillon
- 1 minced garlic
- ¼ cup finely chopped onion
- 1 tablespoon cumin ground
- 1 tablespoon chile powder
- dash of oregano ground
- jalapeño slices optional
- green onions optional
- Put everything into a large pot and let simmer for 15 minutes.
- Serve into a bowl and top with jalapeños, green onions, if using.
I’ve shared my holiday traditions with you. I’d love to hear about yours! Leave a comment sharing your family traditions.