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 Recipes   •   San Marcos   •   Delhi beans

Delhi beans



  • 1 Tbsp Coconut or Vegetable Oil
  • 2 Chopped Garlic Cloves
  • 2.5 cm Fresh Ginger, finely chopped
  • 2 or 3 Chopped San Marcos Jalapeños
  • 1 tsp Mustard seeds
  • 1 tsp Cumin Seeds
  • 1 Onion, finely chopped
  • ½ tsp Ground Tumeric
  • 1 can San Marcos Refried Bayos Beans (430g)
  • 1 can Chopped Red Tomatoes (400g)
  • 1 can Asian Coconut Milk (unsweetened 400ml)
  • Sea Salt and Freshly Ground Pepper
  • 1 cup Fresh Coriander, chopped
  • 1 cup Natural Yogurt (optional)


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.

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