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Black Mexican Beans
Olla De Frijoles Negros - Mexican Black Beans
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Prep Time 5 minutes
Cook Time 1 hour
soaking 8 hours
Total Time 9 hours
Cuisine Caribbean, Latin American, Mexican
Ingredients
  
  • 2 cups black beans Soaked overnight
  • 1 large onion peeled & cut in four
  • 1 bulb garlic topped & tailed to expose the flesh
  • 1 bunch epazote or 1 tsp dried
  • or flat leaf parsley & tarragon
  • 1 whole ancho or Pasilla chilli (optional) Or 2 Kashmir Chillies
  • 1 whole chipotle or morita chilli (optional) Or 1/4 tsp smoked paprika
  • 2 Bay leaves Optional
  • Salt to taste
Instructions
 
  • Put the drained, pre-soaked beans into a large pot. Add all the other ingredients except the salt & cover with water
  • Cook for 30 minutes in a pressure cooker or up to 90 minutes in a conventional pot 
  • Remove the garlic remnants & bay leaves anf season to taste
  • The beans should be very tender but hold their shape and the liquid should be thick enough to coat the beans. Cook for a little longer if necessary to achieve this consistency

Notes

Storage
Refrigerate left-over beans once they have cooled down.
The following day put them in a pot, add a teacup-full of water and cook them covered over medium high heat for at least 10 minutes.
Stir them occasionally to break them up then re-fry (see following post)