Mexican Beans with Epazote

Epazote (Mexican Tea and Wormseed) 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.

Sometimes most of the herb is loose, in order to remove it from the bean after cooking, place in a Muslim or cheesecloth pouch to facilitate removal. (Amazon has theseHere).

Epazote (Fresh and Dried) (Click Image to enlarge)

1 Pound pinto beans ¹, dry

2+ Tablespoons rendered pork lard from a shoulder roast

1 Chopped Spanish (yellow) onion

2 Cloves of garlic

1/2 Teaspoon crushed red pepper

2 Sprigs of dried epazote (4 inch long) added the last 30 minutes of cooking

Optionally, 4 Bay leaves and a pinch of Mexican Oregano

Salt and pepper to taste

Water

Note:
1. Pinto beans are the most common choice for refried beans. This is definitely true in Tex-Mex cooking. Pinto beans have an extra-creamy texture, while black beans have an earthier flavor.


Rinse beans in cold water twice. Cover by 1 inch of water add lard, crushed red pepper, garlic, chopped onion, simmer slowly until almost tender (90 minutes). Add water as needed, as bean cook they will absorb water. In the last half hour of cooking, add epazote. Cook another 30 minute until just tender, adding water as necessary. Correct seasoning. Remove pieces of epazote and discard. It is amazing how tasty these beans are.

Garnish cooked beans with chopped mint, crumbled queso fresco, adding a little hot sauce.

Make a fine burrito with left over spiced roast pork, cilantro, pico-di-gallo, with your favorite tortillas.