Featured Recipe
Smoky Red Bean Tacos
By Kate
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Dry red beans soaked overnight, cooked low and slow with a mix of spices including yellow curry, smoked paprika swapped for ancho chili, and toasted fennel replacing cumin. Braised with fire-roasted tomatoes, chipotle in adobo, honey, and fresh lime juice. Served in warm tortillas with crunchy julienned radishes, fresh cilantro, pickled onions, and crumbled feta cheese. Roasting time adjusted for texture. Batching and soaking help layers build. A citrus twist in the finish. Bright, smoky, and spicy. Vegan if feta omitted. Balanced between heat, sweet, tang, and herbaceous tones.
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Prep:
35 min
Cook:
Total:
Serves:
20 tacos
vegan
Mexican
tacos
recipe
spicy
healthy
Introduction
Beans soaking. Onions and garlic hitting hot oil. Spices toasted in oil releasing smoky and sweet aromas. Fennel replaces cumin for anise warmth. Ancho chili swapped the sweeter paprika type for a deeper smoky chile note. Roasted tomatoes bring char. Chipotle gives earthy heat. Honey adds subtle sweet balance. Lime juice cuts through richness. Hours in the oven. Beans slowly yield softness. Radishes stay crunchy, cilantro brightens, pickled onions tart. Feta salty, creamy contrast. Lime wedges freshen final bite. Tortillas fold all elements, handheld bites packed with warmth, crunch, sweet, smoke, and tang. Variations possible swapping beans or cheese. The slow braise builds layers.
Ingredients
About the ingredients
Dry beans—plan ahead to soak overnight to soften. Fresh ginger and garlic important for depth. Olive oil carries flavor and helps toast the spices releasing oils. Yellow curry powder keeps the warmth, substituted smoky paprika swapped for ancho chili powder changes the fire element. Replacing cumin with toasted fennel seed adds subtle licorice, a twist. Using fire-roasted peeled tomatoes instead of plain gives a charred backdrop. Chipotle in adobo the smoky heat punch. Honey balances acidity and heat. Lime juice freshens and brightens. Optional feta is creamy, salty. Pickled onion adds acidity and crunch alongside fresh radishes and cilantro for brightness. Use large flour tortillas for folding. All components should be prepped beforehand for assembly.
Method
Braised Red Beans
- 1. Soak beans overnight in a large bowl with cold water covering by several inches. Add water as needed to keep submerged. Drain and rinse before cooking.
- 2. Position oven rack central, preheat oven to 160 °C (320 °F).
- 3. In a Dutch oven or heavy oven-safe pot, warm olive oil over medium heat. Sauté onions, ginger, and garlic until softened and aromatic about 7 minutes.
- 4. Stir in curry powder, smoked paprika, fennel seed powder, black pepper, and coriander. Cook gently for 1 minute, stirring constantly to toast spices without burning.
- 5. Add drained beans, fire-roasted tomatoes with juices, water, and chipotle. Bring to a boil on stovetop.
- 6. Cover and transfer pot to preheated oven. Braise until beans tender, about 3 hours 10 minutes. Check once, add water if drying out.
- 7. Remove pot from oven. Stir in honey and lime juice. Add salt to taste.
- 8. Mix julienned radishes, cilantro leaves, and pickled onions in a bowl.
- 9. Warm tortillas over low heat or in oven briefly.
- 10. Spoon braised beans onto tortillas, pile radish mixture on top, sprinkle with crumbled feta.
- 11. Serve with lime wedges on side.
Assembling Tacos
Technique Tips
Start soaking beans night before so they absorb enough water. Preheat oven quite low, braising gentle to soften beans through slow cooking without drying. Cook onions, garlic, and ginger thoroughly to develop foundation flavors before adding spices. Slowly toast spices in oil for max aroma. Add liquids and beans, bring to simmer on stovetop to activate cooking before oven phase. Check bean tenderness once during cook, add water if drying to prevent scorching. Stir in honey and lime juice after braise keeps brightness intact. Keep warm. For assembly, toss radishes, cilantro, and pickled onions just before serving to keep crispness. Warm tortillas gently to make pliable. Layer beans first then tangy, fresh veggies and creamy cheese to keep textures distinct. Serve with lime wedges to squeeze on top for final acidic lift.
Chef's Notes
- 💡 Beans are key. Always soak overnight. Make sure they're completely submerged in water. Check water levels often. Rinse before cooking. Prevents gritty texture.
- 💡 Warm oil is important. For sautéing onions, ginger, and garlic. Seven minutes to soften, stir often. Spices need to toast, one minute tops so they don’t burn.
- 💡 Braised beans need time. Three hours, ten minutes for tenderness. Oven low is ideal. Check once. Add water if it's drying out. Prevents stew from scorching.
- 💡 Taste the balance. Honey cuts sharpness. Lime juice brightens so much. Adjust salt after mixing in these. Always stir before serving for even flavor.
- 💡 Assembly matters. Warm tortillas gently in the oven. Keep soft. Layer beans first. Then radish mix. Feta on top adds creaminess. Serve with lime on side.
Kitchen Wisdom
How to make beans softer?
Soak overnight. This is important. Cook low and slow. Avoid high heat. Check for tenderness.
Substitute for feta?
You can skip it. Try avocado instead. Or use vegan cheese. Adds creaminess without dairy. Flavor shifts too.
What's the best way to store leftovers?
Refrigerate tightly sealed. Use within three days. Reheat slowly on stove. Add water as needed.
Can I use different beans?
Yes, mix it up. Black beans work. Or pinto. Different textures. Each offers new tastes. Experiment with your favorites.
