Yucatán Puréed Black Beans
Frijoles ColadosMany Yucatán cooks push the cooked beans through a wire strainer to purée the beans in the traditional way, but some prefer as I do, to purée the beans in a blender. A food processor can also be used. Try to cook the beans a day ahead for the best flavor. If fresh epazote is not available, dried epazote can usually be found in Latin-American markets.
Ingredients
Makes about 3 cups
- ½ pound dried black beans
- ½ medium white onion chopped
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- 1 4- to 5-inch sprig of fresh epazote or 1 teaspoon dried epazote
- 1 habanero chile or 2 serrano chiles, whole (wear protective gloves)
- 2 tablespoons lard or vegetable oil
- ½ teaspoon salt or to taste
Instructions
- Pick over dried beans carefully and remove any pebbles or debris.
- Place in a large strainer or colander; rinse thoroughly under cold tap water.
- Put the beans, onion, epazote, and whole chile in a large pot.
- Add water to cover by 2 inches.
- Bring to a boil, then reduce the heat to low, partially cover and simmer until the beans are very tender, about 1½ to 2 hours depending on the age of the beans.
- If water reduces to the level of the beans before they are tender, add more water and cook until the beans are tender.
- Remove the epazote and whole chile.
- Add the lard or oil and the salt.
- Purée the beans in a blender or food processor until thick but not too smooth.
- There should be some texture.
- Reheat shortly before serving.
- If beans thicken too much as they stand, add hot broth or water to achieve the desired consistency.
- To store, cover and refrigerate up to 3 days or freeze up to 3 months.