It has been a year since quarantine and the crazy whirlwind of events that has hit us all. I can still remember where I was when everything shut down drastically and it’s still surreal that it’s been this long. One positive outcome is the time with my husband and trying all the new food (or reimagining our go-tos) which was difficult in the old world.

The recipe tonight is an oldie but goodie. We have been using it for about 4 years and I have gone from loving it to rolling my eyes at it and back to looking forward to it. I guess that is change and the ever evolving palate. Anyway, Matrimony beans is a recipe that we found in Bon Appetit and we keep coming back to. Our little twist is taking chimol from Bon Appetit’s Hanger Steak recipe and using the greens plus citrus to add a little zing to our meal. Hope you enjoy!



  • Juice of 4 limes
  • ½ small red onion, thinly sliced
  • 2 serrano chiles or 1 jalapeño, thinly sliced
  • 1 garlic clove, finely grated
  • 8oz. any kind of radishes, trimmed (peeled if using watermelon radishes), thinly sliced or cut into bite-size pieces
  • 1 cup torn cilantro leaves with tender stems
  • Kosher salt, freshly ground pepper
  • ¼ cup plus

Matrimony Beans

  • 1 can pinto beans
  • 1 can dark red kidney beans
  • 1 can chick peas
  • 6 cloves of garlic
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • Heavy pinch of red pepper flakes
  • 1 glug of olive oil
  • Generous pinch of salt



  1. Toss lime juice, red onion, chile(s), garlic, radishes, and cilantro in a medium bowl. Season generously with salt and pepper. Stir in ¼ cup olive oil. Let chimol sit at room temperature.


  1. Start heating up a large cast iron skillet on medium low heat.
  2. Strain and rinse 1 can of red kidney beans and 1 can of chickpeas. Mash the kidney beans up with a potato masher or the back of a wooden spoon, so they split open and the interior spreads around. Keep the chickpeas whole.
  3. Add the mashed kidney beans, the chickpeas, and the can of pinto beans (liquid and all), into a skillet. Turn the heat to medium-high, and add 6 cloves of grated garlic (we used our garlic crusher). Drizzle a glug of olive oil over the whole thing and stir, until the oil and garlic become one with the beans and the bean liquid. The liquid should start to simmer.
  4. Season the beans with kosher salt, some chile flakes and a pinch of toasted coriander and cumin (ground – either by hand with mortar and pestle or bought). Let this bean mixture go for 5-10 minutes in the skillet, stirring occasionally. Take off heat and serve with red wine.

We hope you enjoyed our latest blog post. Please leave comments and likes! We would love to hear if you tried any of the recipes and anything you learned along the away.

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