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Cooking in
Comox · Vancouver Island
Nearest city · Nanaimo Change
Mexican

Frijoles Quebrados

A brothy, rustic bean preparation from Hidalgo in which dried flor de mayo or pinto beans are roughly cracked before cooking — not whole, not pureed — so the starch bleeds into the pot and thickens the broth naturally. Toasted and soaked guajillo chiles blended with avocado leaves give the pot a deep, mildly fruity heat, while xoconostles (the tart, seedy fruit of certain Opuntia cactus species) or a substitute cut through the richness with acidity. This is a soupy, spoonable dish: the broth is the point. Diana Kennedy documents it as a household recipe from the state of Hidalgo, where it is eaten as a substantial course, not a side.

‹Swipe for the next dish›
Serves4–6 as a substantial course
Within reach1of 6 in Comox

One in town · five not yet within reach.

How the 6 are reached
In town
1 · white onion, roughly sliced
Not yet within reach
5 · pound (450 g) dried flor de mayo or pinto beans, roughly broken, xoconostles, peeled and seeded; OR 2 cactus paddles, cleaned; OR 1 tart apple, peeled and cored, dried guajillo chiles (about 4 oz / 115 g), stemmed and seeded, avocado leaves (Persea drymifolia), bunch cilantro, leaves and fine stems, roughly chopped
Cook
‹ Previous · Frijoles para Gorditas — Hidalgo|Next · Garbanzos (Chick-Peas) — Mexican Pantry Preparation ›
I

The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

1
pound (450 g) dried flor de mayo or pinto beans, roughly broken
Not yet within reach of Comox · each reach is counted
3
quarts (3 liters) water
Your own market
3
xoconostles, peeled and seeded; OR 2 cactus paddles, cleaned; OR 1 tart apple, peeled and cored
Not yet within reach of Comox · each reach is counted
½ medium
11
dried guajillo chiles (about 4 oz / 115 g), stemmed and seeded
Not yet within reach of Comox · each reach is counted
2
avocado leaves (Persea drymifolia)
Not yet within reach of Comox · each reach is counted
Salt, to taste
Your own market
1 small
bunch cilantro, leaves and fine stems, roughly chopped
Not yet within reach of Comox · each reach is counted

Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.

The larder of Comox →

Each tap is counted, so the stockist sees the demand Provenance sends them.

II

The Method

1
Break the dried beans roughly using a rolling pin, mallet, or two or three quick pulses in a dry blender. Pieces should be halved or thirded — not ground.
2
Combine broken beans and water in a large heavy pot. Bring to a boil, skimming the foam that rises vigorously during the first 15–20 minutes.
3
When the beans have cooked for roughly half their total time (approximately 45 minutes to 1 hour, depending on bean age), add the xoconostles or chosen substitute and the sliced onion. Continue simmering.
4
Meanwhile, toast the guajillo chiles on a dry comal or skillet over medium heat (160–170°C / 320–340°F) for about 20–30 seconds per side until fragrant and slightly darkened. Do not scorch. Transfer to a bowl, cover with hot water, and soak for 20 minutes.
5
Drain the chiles (reserving soaking liquid if it is not bitter). Blend with the avocado leaves and enough water or soaking liquid to form a smooth paste. Pass through a fine-mesh strainer, pressing firmly.
From the canon — Persea americana is a large-canopied tree of the laurel family, native to the highland valleys of central Mexico and Guatemala, with cultivation extending ac… Avocado →
6
When the beans are fully tender and the broth has body, stir in the strained chile mixture. Simmer together for 15 minutes. Season with salt.
7
Add the chopped cilantro in the final 2 minutes of cooking.
8
Serve in deep bowls with generous broth. Warm tortillas alongside.
III

What to Pour

Pouring for British Columbia · ·

Nothing in the cellar holds against this yet.

The whole pairing
Pillar IV
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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Cost this recipe
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HACCP brief
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Sourced through Provenance

The hands behind the plate.

Parksville Downtown Farmers Market · Parksville
Parksville · white onion, roughly sliced
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