Food is Medicine: High-Fiber Mexican Beans Recipe 🍲

Today, I’m showing you how food truly is medicine, by making one of my favorite high-fiber dishes: Mexican Beans.

Fiber isn’t just about digestion, it helps regulate blood sugar, lowers LDL cholesterol, and supports a healthy gut microbiome. But fiber-rich foods only help if they taste good, and that’s where cooking with flavor comes in.

In this video, I’ll walk you step-by-step through preparing beans layered with aromatics, spices, and fresh ingredients. Whether you’re cooking from scratch or using canned beans for convenience, this recipe is flexible, nutritious, and full of flavor.

🥘 Mexican Beans Recipe

Ingredients:

- Canned pinto beans (or soaked, cooked beans)

- Onions, diced

- Garlic, minced

- Bell pepper, diced

- Jalapeños, seeded and minced (adjust heat to taste)

- Heirloom or campari tomatoes, diced

- Fresh chorizo (optional; sub mushrooms or extra veggies for vegan)

- Olive oil

- Better Than Bouillon (chicken or vegetable) + water/stock

- Handful of fresh cilantro, chopped

- Salt + pepper to taste

- Cheese for topping (optional)

Instructions:

Heat a pressure cooker or large pot to medium heat. Add olive oil.

Sauté onions until translucent. Add garlic, bell peppers, and jalapeños. Cook 3–4 minutes.

Stir in chorizo (if using) and cook until browned.

Add tomatoes, salt, and pepper. Let tomatoes break down.

Stir in beans, bouillon, and water/stock. Mix well.

Pressure cook for 40 minutes (or simmer in a pot for ~45 minutes).

Adjust seasoning, garnish with cilantro, and finish with cheese if desired.

👉 Tip: For a vegan version, skip the chorizo and double up on onions, garlic, and spices.