Whenever my dad makes his famous volcanes he always uses the same beans. These beans have milk, peppers, and cheese, which is quite strange. Especially compared to beans used in Mexican food. So, everyone calls his beans “gringo beans.” Nonetheless, everyone loves them, and if you want to try them, this is the recipe!
- 3 kilos whole beans
- 2 poblano peppers
- 2 onions
- 1 head of garlic
- cumin, salt, & pepper
- ½ - ¾ kilo shredded cheese
- Soak the beans in water overnight and cook until tender.
- Pour about 1 kilo of beans at a time into a blender with just enough milk to blend.
- Fire roast the peppers, onions, and garlic and roughly chop them. Then put them in the blender with just enough milk to blend.
- Put all the blended beans and blended peppers, onions, and garlic into a thick stainless-steel skillet.
- Add salt, pepper, and cumin, though keep in mind the beans will be reduced to almost half.
- Simmer the beans until they have reached the desired consistency. My dad reduces them about halfway.
- Once they have been reduced, slowly add the cheese while continuously stirring. My dad used swiss cheese, american cheese, queso oaxaca, queso cotija, and queso fresco.