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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Frijoles Negros Active time: 10 min Start to finish: 2 hr 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 |
Directions:
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.
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.
3. *We prefer Los Compadres brand, available at Latino markets and Rosa Imports (888-377-1032)
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