Frijoles Negros
Active time: 10 min Start to finish: 2 hr
Recipe information
Yield
Makes about 4 cups
Ingredients
1 cup dried black beans (7 oz), picked over and rinsed
1/2 cup chopped white onion (1/2 medium)
2 tablespoons lard or olive oil
1 teaspoon crumbled dried epazote
9 cups water
1 teaspoon salt
Preparation
Step 1
Bring beans, onion, lard, epazote, and water to a boil in a 3-quart heavy pot. Reduce heat and simmer, partially covered, until beans are tender, about 1 1/4 hours. Add salt and simmer, uncovered, until enough water is evaporated so that liquid reaches just below level of beans, about 30 minutes.
Step 2
If using beans for omelet filling: Measure out 1 1/2 cups beans with a slotted spoon and 1/2 cup liquid and mash together in a bowl with a potato masher until creamy. Reserve remaining beans and liquid for another use such as black bean soup.
Step 3
*We prefer Los Compadres brand, available at Latino markets and Rosa Imports (888-377-1032)
