Tamales de frijol, calabaza, y epazote

This recipe was designed exclusively for our Primary Beans x Tamoa collaboration by Bolita founder, Emmanuel Galván. Eaten widely across Mexico but with many regional variations, tamales are both a celebratory and convenience food. While lard is traditionally used, this version can be made entirely vegan by using grapeseed oil. Look for fresh masa, corn husks, and epazote at Mexican grocery stores or farmers' markets. And if you're in the Bay Area, you can buy fresh masa from Bolita!

Featured bean: Ayocote Morado

Other beans to try: Flor de Mayo, Flor de Junio

Take 'em from dried to cooked with our guide!

Print recipe here

What you’ll need

The beans

1-1⁄2 cups cooked beans, flavored with 2 springs fresh epazote

The tamales

1 lb fresh masa
2 summer squash, diced (about 2 cups)
4 oz non-GMO grapeseed oil, lard, or any other vegetable oil + more oil for cooking
¼ cup epazote leaves
4 large garlic cloves, finely minced
½ large red onion, finely minced
½ tsp ground chile de árbol
1 tbsp ground ancho chile
6 large corn husks, soaked in hot water
Salt to taste

For serving

Full-fat sour cream or crema
Your favorite salsa
Pickled onions or curtido

Steps

Prepare the corn husks and masa: Place husks in a large bowl and cover them with hot water. Set a heavy item on top of the husks to keep them submerged. Soak for 30 minutes and up to 1 hour.

Using your fingers, extend masa on a sheet tray and let it dry out for 2-3 hours (cook beans and filling while you wait). Once masa has lost some moisture, place it in a stand mixture or a large bowl and begin to mix with 1 tbsp of salt. Add 1 oz of oil or lard at a time, and mix for 1-2 minutes. Repeat until you've incorporated all 4 oz of fat and masa feels silky, and slightly oily. If masa feels too oily, keep mixing for an additional 3-4 minutes. Place masa in the refrigerator.

Make the filling: Heat a drizzle oil in a large skillet over medium heat. Cook garlic and onion, stirring occasionally, until golden brown, about 4 minutes. Add chile de árbol, ancho chile, and squash, season with salt, and cook until squash is just beginning to soften, about 2 minutes. Remove 1 cup of the squash mixture and mix with beans; add salt to taste. Continue to cook the other half of the squash mixture until fully cooked and soft, about 2-3 minutes. Remove from heat and set aside.

Assembly: Pat corn husks dry if they're still wet. Place about ¼ cup of masa mixture into each husk. Using a small offset spatula, spread masa in a thin, even layer, covering the width of husk but leaving the narrow end uncovered.

Place about 2 tbsp of the filling in the center of masa, and add 2-3 epazote leaves. With the wide side of the husk away from you, fold 1 side of the husk over filling, then fold the other side over to seal the tamal. Fold the narrow end of the husk and tuck it under. Repeat with remaining tamales.

Cook and serve: In a large pot with a steamer basket, water to a boil over high heat, then lower heat to medium-low. Place tamales vertically, with the wide opening facing up. Cover pot and steam tamales, adding more water as needed to keep some liquid in the pot. Cook for 75 minutes. Pull out a tamal, and unwrap it. If masa sticks to the husk, cook for an additional 10 minutes. Once masa doesn't stick to the husks, your tamales are ready. Remove from the steamer and let rest for 10 minutes. Serve with sour cream or crema, salsa, and pickled onions or curtido.

Check out the other recipe created for the Primary Beans x Tamoa collaboration: Frijoles con salsa macha.

Frijoles con salsa macha

Hearty stuffing with white beans, butternut squash, and sausage

Coconut rice and red beans

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Love these beans!

Last year we were given a gift of the bean starter set! We lived it so much that we have continued buying them and now gifting them.

Great beans, but soo many rocks

My partner and I love using these beans as the base for big batches of breakfast burritos. They stand up really well to being cooked, frozen, and reheated. Unfortunately, we find rocks in these beans more often than any other variety or vendor we’ve ever tried. I visually inspect, run my hands through, and rinse in a colander, but some always make it through. I can’t move the beans one by one into the pot before cooking to stave off the fear of cracked teeth, so we’re going to go with different beans/vendors in the future.

Thank you so much for taking the time to share this feedback with us. We’re truly sorry to hear about your experience with our Flor de Mayo beans—it’s not the kind of impression we want to leave. These beans are harvested with care and hand-sorted to remove any agricultural debris, so we regret that a few sneaky rocks made their way through. While we strive for perfection, we always recommend giving your beans a quick once-over before cooking to catch anything we might have missed. We’d love the opportunity to make this right and send you a replacement bag. Just send us a quick note at hello@primarybeans.com. Thanks again!

Southwest gold beans are creamy and delicious

These beans really do deliver - so creamy and full of flavor.

No Pressure Cooker Necessary

I soaked the beans in cold water for a day, and then put them in a double boiler to cook all evening over a small flame on the stovetop. They cooked up just fine. A double boiler is much cheaper and easier to use than a pressure cooker!

Good but not my favorite

I made red beans and rice with the Flor de Mayo beans. It was tasty, but what I don’t like is the thicker skins on these beans. I think I’m leaning toward some of the more delicate varieties. I love these beans however, and highly recommend then to my friends

Beans 'n' Rice 5 star, but couldn't get it to work....

The other day I cooked up a pot of Alubia beans and long grain brown rice together. I added the salt and pepper along with some chopped onions and chopped garlic and cooked for about 45 minutes. A taste test of the broth let me know that I needed a bit more salt and a can of Hatch diced green chilis. Cooking another 25 minutes and adding hot water as needed and perfecto. The left overs have been served as is and as the filling for enchiladas and burritos. Super yum!

Flor de Mayo Sourced Again

I tried Flor de Mayo beans about 10 years ago and loved them. However they suddenly disappeared from midwestern U.S. markets. I never gave up searching because the taste was fabulous. So glad to have discovered Primary Beans as a source.