Sunday, October 1, 2017

Frijoles Negros- Black Beans

A staple of Mexican cuisine  Frijoles negros are easy to make, a great side dish to any Mexican meal or a filling for black bean burritos. One cannot compare the results of homemade to those that come from a can. Black beans do not need to be soaked.

1 Pound dried goya black beans
1 Spanish onion,chopped
2 Cloves garlic, crushed
1 Teaspoon dried oregano
1 Teaspoon dried summer savory3
Optionally, Aji Dulce, chopped1
4 Bay leaves
1/2 Teaspoon crushed red pepper
2 Tablespoons flavorful rendered pork lard
2 Sprigs of dried epazote2 (6 inch long) added the last 30 minutes of cooking
½ Sweet onion, chopped finely added the last 10 minutes of cooking
Salt and pepper to taste
Added as a garnish, Chopped cilantro

  1. Aji Dulce looks just like the fiery red habanero, but without the heat! Fruits grow to 1.5", with a wrinkled skin, just like the habanero. Retains the fruity flavor of the habanero making this pepper extremely popular in Central and South America for dishes needing that classic habanero flavor without its sometimes overpowering heat. 
  2. Epazote (akaWormseed) is an annual herb, native to tropical regions of Central and South America Its green jagged leaves emit aromas of petroleum and citrus while its flavor is pungent, lemony with a sharp finish that increases with age. Epazote is used in many traditional Mexican dishes (especially in Yucatecan dishes.) including tamales, mole de olla, salsa, traditional black beans, pinto beans and enchiladas. It is also a carminative, which means it reduces the gas associated with beans. To maximize flavor, the herb is added during the last 30 minutes of cooking.
  3. Summer savory is an herb that belongs to the mint family. It is the dark green, narrow leaves of a bush grown widely throughout Yugoslavia and the United States. Savory is one of the most versatile herbs and enhances almost every dish from soups, stews and bean dishes to succotash, cabbage and sauerkraut.

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