Instructions:

01.  Fry the coconut oil with garlic, ginger and jalapeños. Add some mustard seeds and cumin seeds and mix until they aromatize. Add the onion and fry until smooth. Add the turmeric and beans.

02. Add your tomatoes and coconut milk, let it boil and then reduce the heat. Let everything cook while mixing until the sauce thickens. Season with salt and pepper.

03. Serve with some coriander, yogurt and white rice.

San Marcos tip: Ginger is great for blood circulation and has been used for many generations as an anti-inflammatory agent.

Instructions:

01. Preheat the oven to 180 ºC. Sting the plantains with a fork without peeling them and bake until soft and black. Let them cool and peel them. Place them in a bowl and mash until you make a smooth paste.

02. Put the lard or oil in a pan and fry the beans until thickened.

03. Put everything in a glass container. First one layer of plantain’s mashed and the one of beans. Bake until heated through and serve garnishing with cheese.

San Marcos Tip. Make the platain’s smashed one day in advance for it to cool down. When the plantains are hot it is almost impossible to achieve a smooth mash.

Instructions:

01. Heat the oil and slightly brown the garlic and the onion.

02. Add the beans, cream and some chicken broth.

03. Pour that in your blender and add the rest of the broth and milk and mix.

04. Put the mixture in the same pot and add salt, pepper and epazote. Let it cook for 5 minutes.

05. Serve with croutons or baked sliced tortillas.