Aguachile Inspired Beans

my new favorite summer lunch has unlocked—🌱🐢🥒Aguachile 🤝 Beans (recipe below)

Aguachile is a traditional Mexican dish (more specifically from the Mexican coastal state, Sinaloa). It originally was used to tenderize and season meat but evolved into adding such bright and zesty notes to shellfish captured along the coasts of Sinaloa.

Aguachile is one of my favorite things to devour in the summer cause it’s cooling (my window AC wishes she could). By no means is this traditional, but adding beans instead of fish just makes this even more accessible without losing the flavor

Aguachile Inspired Beans

Time: 20 minutes prep + chill/marinate overnight

Serves: 2

INGREDIENTS

(Marinade)

• 1/2 cup lime juice 

• 3 cloves garlic chopped

• 1/2 cup fresh cilantro

• 1/4 cup fresh tarragon (optional, not traditional)

• 1 large jalapeno pepper, stem removed and chopped

• 1 English cucumber, peeled, deseeded & chopped

• 1/2 tbsp sugar

• salt/pepper, to taste

• 1 to 2 (15-ounce) cans of cannellini beans

• red onion, radishes, cilantro (to garnish)

DIRECTIONS

1. Add the lime juice, garlic, cilantro/tarragon, jalapeno, cucumber, sugar, and salt (to taste) to a blender and blitz until combined. Taste and adjust seasoning.

2. Drain a can of white beans and toss with the aguachile marinade until coated. Pour into a container and let it marinate overnight or for up to 3 days.

3. Before serving, soak thinly sliced red onion & radishes in ice cold water for 2 mins. Drain and garnish. Serve w/ toasted bread.

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