Mexican-Style Black Beans

[Guest guest]

The Black Bean Chile recipe that I'm going to post next refers to this recipe.

 

Kathleen

 

* Exported from MasterCook *

 

Mexican-Style Black Beans

 

Recipe By : Star Tribune 10/1/00

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups black beans

8 cups water

2 tablespoons vegetable oil

2 teaspoons salt

2 sprigs fresh epazote -- if available

Sour cream -- for garnish

Minced onion -- for garnish

1 slice jalapeño chiles -- for garnish

 

Makes about 6 cups.

 

Black beans (frijoles negros) are used most frequently in the southern

regions of Mexico. Traditionally, the beans are not soaked overnight but

are cooked very slowly for three hours or more to develop their flavor and

tenderness, and to preserve their lovely color.

 

Mexican cooks add to the simmering black beans a sprig of fresh

epazote. Also known as " goosefoot, " this strong-smelling herb is prized

for its unusual flavor and carminative (flatulence-reducing) properties.

 

Pick through and wash the beans. Do not soak them.

 

Place beans, water and oil in a large pot. Bring to the boil, reduce heat,

cover, and simmer until the skins have begun to split (about 2 hours). Add

salt and epazote (if used) and continue to cook for another hour, or until

beans are very tender.

 

Serve in small bowls, garnished with sour cream, onion and jalapeño.

 

© Copyright 2000 Star Tribune. All rights reserved.

 

 

 

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