Black Beans Yucatán
Frijoles Negro YucatecanBlack beans, cooked in the Yucatán style, are seasoned very simply and are quite "soupy." I prefer to serve them in individual bowls to be eaten with a main dish. The herb, epazote, is essential to the authentic flavor, but if it's not available, just leave it out. The beans will still be very good. For this recipe, I use the quick-soak method as a variation to cook the beans, but do not drain off the soaking water. I often use sea salt for cooking and usually bring some home from Mexico. If you don't have it, use ordinary table salt.
Ingredients
Makes 6 to 8 servings
- 1 pound dried black beans
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- 1 bay leaf
- 1 medium white onion finely chopped
- 3 medium garlic cloves thinly sliced
- 1 sprig epazote about 6 inches long
- 1 teaspoon sea salt
Instructions
- Pick over dried beans carefully and remove any pebbles or debris.
- Place in a large strainer or colander and rinse thoroughly under cold tap water.
- Put the beans in a large pot, and cover by 2 inches with water.
- Bring the beans to a boil, uncovered, and cook them for about 5 minutes.
- Cover and let the beans soak off the heat for about 20 to 25 minutes.
- Bring the beans to a boil again.
- Add the oregano and bay leaf.
- Cover the pan, reduce the heat, and simmer the beans, stirring occasionally, until the beans are barely soft, about 45 minutes.
- Add the onion, garlic, epazote and salt.
- Add hot water ½ cup at a time, when needed, to keep the beans from boiling dry.
- Cook until the beans are very soft, and the broth thickens, about 1 more hour.
- Remove the bay leaf and the epazote.
- Adjust seasoning.
Notes / Tips / Wine Advice:
Serve hot.