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Red Beans With Cheese


Cotija, a crumbly, aged white cheese, comes together with mashed kidney beans in this Mexican dish.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Victoria Pearson

Source: Martha Stewart Living, April 2006


  • 2 cans (19 ounces each) kidney beans (about 4 cups), drained and rinsed
  • 2 cans (14 1/2 ounces each) low-sodium chicken stock (about 4 cups)
  • 2 bay leaves
  • 1 medium onion, quartered
  • 1 fresh jalapeno chile with seeds, quartered
  • 1/2 teaspoon ground cumin
  • Coarse salt
  • 1/4 cup grated cotija cheese


  1. Put beans, stock, bay leaves, onion, jalapeno, cumin, and 1/2 teaspoon salt into a medium saucepan. Bring to a boil. Reduce to a brisk simmer. Cook 15 minutes, stirring occasionally. Strain, reserving 1/2 cup cooking liquid; discard onion, jalapeno, and bay leaves.

  2. Return beans and reserved cooking liquid to pan, and stir in 2 tablespoons cheese. Mash slightly with a potato masher until about half of the beans are broken down, leaving remaining beans whole. Season with salt, if desired. Cover with foil until ready to serve. Serve warm, sprinkled with remaining 2 tablespoons cheese.

Reviews Add a comment

  • QueenVictoria
    4 AUG, 2008
    Is cotija cheese anything like feta cheese?
  • ck3
    29 APR, 2008
    Please edit the intros more carefully--chicken stock is NOT a vegetarian ingredient.