san miguel lessons & mexican bean soup

I just got back from a week with my sister in San Miguel de Allende, Mexico.  Notice how I didn’t say “in the sun with my sister”?  That’s because for the entire week the weather was decidedly ornery and the sunscreen seal remained unbroken.  Notwithstanding the weather, we managed to have an amazing trip, full of unique (and sometimes hilarious) experiences we might not have had if the heat had been turned up.

Things I learned in San Miguel:

1.  Mexican massage is full-frontal.

2. Not speaking English is a definite handicap when relegated to a Mexican massage table for two hours after drinking “mucho agua”, particularly during the “bladder massage” portion.

2.  Being in the circus is hard work.  Much more crossfit required before I will be running away to join it.

3.  Cactus tastes surprisingly good.

4.  The importance of “not breaking the chili pepper” is NEVER to be underestimated when cooking for gringo tastebuds.

5.  I love my family but independent escape is underrated.

6. My sister still rocks.

While in rainy San Miguel,we had the unique opportunity to take a tour of the city market with a local chef and then take part in an interactive cooking lesson, followed by sampling the authentic Mexican meal we had prepared.  I’m attaching some photos of the local produce. Pretty easy to eat a rainbow when you shop local in Mexico.

In the market, we tasted roasted corn and steamed fresh chickpeas with lime and chili powder (thumbs up), fermented agave juice (thumbs down for first glass, thumbs would be up, however, after a couple ), an unidentified warm black warm sauce that we chugged before realizing it was actually a tamale dip (thumbs emphatically down), and some boiled peanuts (nothing special).

Back in the kitchen, we learned how to prepare salsa ranchera en molcajete, sopes with fresh refried beans, guacamole, rajas con creme and nopales (cactus) a la cazuela.  I got right in there while Meg took on photo duty.  Coincidentally, everything was vegetarian, which was nice.  Well, everything except the life-sized fried pork-skin garnish, which I politely declined.  Meal was served with a “Coronita” (small bottle of Corona). Thumbs up for just about everything.

My aunt, who we were visiting, is an amazing cook, and did her best to accommodate my no-meat diet while we were there.  She made several delicious dishes, but I particularly loved this simple bean soup and wanted to share the recipe with you.

Mexican Bean and Lentil Soup

1 tsp olive oil

1 chopped onion

1-2 cloves garlic, crushed

1.5 tsp chili powder

1/2 large can no-salt added crushed tomatoes

1-2 large tomatoes, chopped (which you can leave out if you’re in wintery Canada where they are not in season!)

3 c. low-sodium chicken or veggie stock

1 c. water

1/3 cup dried red lentils, picked over and rinsed

1/2 can or 3/4 cup cooked chickpeas

1/2 can or 3/4 cup cooked kidney beans

1/2 can or 3/4 cup cooked black beans

1.5 tsp fresh coriander or 1/2 tsp dried

1/2 tsp lemon or lime juice

salt and pepper to taste

salsa to taste

greek yoghurt or sour cream, broken organic tortilla chips, and chopped green onions to garnish

 

To prepare: Heat oil in large pot over medium heat and add onions and garlic, cooking until softened.  Add tomatoes stock, water and lentils and simmer for about 20 minutes or until lentils are soft.  Add cooked beans, spices, lemon or lime juice, and salsa to taste.  Garnish with yoghurt, sour cream, tortilla chips and green onions, and serve with a generous side of Corona or vino tinto.  Salud!

 

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