Black Bean Frijoles is one of the very best Latin bean dishes I’ve had. Serve with Mexican Rice and a vegetable for a very healthy, inexpensive and well balanced meal!
Epazote is a popular herb/weed used in a lot of Mexican cooking. It is available in any Latin food market. As are dried Habanero’s – which are REALLY spicy. REALLY. Keeping the pepper in the cheesecloth prevents the seeds from doing a Houdini and escaping into the beans. You REALLY don’t want them doing that….
- 1.5 cups black beans
- 2 onions finely chopped
- 2 garlic cloves finely chopped
- 1 bay leaf
- 1 TBS Epazote
- 1 dried Habanero pepper
- 2 TBS corn oil
- 2 tomatoes, chopped
Soak beans overnight – min 8 hours.
Tie Epazote and Habanero in cheesecloth.
Drain beans. Add half of chopped onion, half garlic, bay leaf and the cheesecloth herbs and pepper.
Cover with water + 1.5”
Bring to a boil and boil for 10 minutes.
Turn heat to low, cover pot and cook for 30 minutes. If contents start to dry out, add boiling water.
After 30 minutes, add half of the oil.
Cook for another 30. Add salt.
Cook for another 30 – do not add more water.
Heat remaining oil in frying pan. Add remaining onions and garlic until onion is soft. Add tomatoes and cook for 5 minutes.
Remove cheesecloth stuff. Dump 5 TBS beans into frying pan with tomatoes, onion and garlic. Mash all to a paste. Put contents of frying pan into pot with beans. Mix. Let sit for 5 minutes then serve.
If you make Black Bean Frijoles up, please let me know what you thought of it.
Bon appétit and/or Provecho to you!