Frijoles Negros (black beans) are an integral part of Mexican Cuisine, accompanying a wide variety of main dishes. The secret to great beans lies in adding Epazote. Epazote is also known as Mexican tea and wormseed, and many say that it’s an acquired taste. It’s a pungent, wild herb that has a strong, acidic, almost lemony flavor, which contributes to flavorful beans. The other bonus is Epazote is a carminative, meaning it reduces gas – obviously a benefit if you’re preparing beans!

Ingredients:

• 1 Kg Black Beans
• 1 Onion, quartered
• 3 Cloves Garlic, minced
• 1 Green Bell Pepper, chopped
• 1 Serrano Chile Pepper, minced
• 1 Tablespoon Cumin
• 2 Sprigs Epazote or 2 Tablespoons Dried Epazote*
• Salt to Taste

*Note: You can substitute 1/2 cup Cilantro for the Epazote if you can’t get it, although there’s nothing quite like Epazote.

Directions:

Wash beans and soak in water overnight.

Drain beans and put in a large pot. Add fresh water, the onion, garlic, bell pepper, chile, and cumin. Set over high heat to bring to a boil. Reduce heat and simmer about 1 1/2 hours. Add the epazote. Simmer another 30 minutes, or until beans are tender. Remove the onion and epazote. Add salt to taste.

Serve as a side dish with anything from Carne Asada to Scrambled Eggs.

Posted by Lindsay

Ingredients:

• 1 Kg Dried Pinto Beans
• 250 g Pork Belly, 2 Smoked Ham Hocks, or 2 Smoked Pork Chops
• 4 Cloves Garlic, Whole
• 1 Large Onion, Chopped
• 6 Serrano or Jalapeño Chile Peppers, finely sliced (”nacho” style)
• 3 Roma Tomatoes, chopped
• 1 Tomatillo, Chopped
• 2 Tablespoons Chicken Broth Bouillon (like “Knorr Suiza”)
• 6 Slices Bacon
• 1/2 Cup Chorizo, casing removed and crumbled*
• 250 g Ham, diced
• 2 Tablespoons Cornstarch
• Salt to Taste
• 1/2 Cup Cilantro, finely chopped

*Note: You can substitute hot Italian sausage for the Chorizo if you can’t get Chorizo in your area.

Directions:

Wash and soak beans in water overnight.

Drain beans, add fresh water, and bring to a boil in a large pot. Add the pork belly/smoked ham hocks/smoked pork chops and garlic. Reduce heat and simmer one hour. Remove the garlic and mash/mince it, returning it to the beans, if using pork belly or pork chops, remove and cut into smaller pieces and add back to the beans. Add onion, chile, pepper, tomatoes, tomatillo, and chicken bouillon and simmer another 1 1/2 to 2 hours until beans are tender. Check at regular intervals to make sure there’s enough water.

Fry the bacon in a pan over medium heat. Add the chorizo and cook a few minutes, stirring frequently. Add the ham and cook a few more minutes.

Add the mixture to the beans when the beans are fully cooked. Add salt to taste. Dissolve the cornstarch in a little cold water, and then add to the beans. Let simmer another 15 minutes to thicken a bit. When ready to serve, top with a little finely chopped cilantro.

Posted by Lindsay