Food & Cooking Recipes Recipes by Region Mexican-Inspired Recipes Red Beans With Cheese 3.7 (6) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Victoria Pearson Prep Time: 5 mins Total Time: 25 mins Servings: 4 Cotija, a crumbly, aged white cheese, comes together with mashed kidney beans in this Mexican dish. Ingredients 2 cans (19 ounces each) kidney beans (about 4 cups), drained and rinsed 2 cans (14 ½ ounces each) low-sodium chicken stock (about 4 cups) 2 bay leaves 1 medium onion, quartered 1 fresh jalapeno chile with seeds, quartered ½ teaspoon ground cumin Coarse salt ¼ cup grated cotija cheese Directions 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. 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. Rate it Print