Black Beans With Bite!
Beans (frijoles) are an essential part of the Mexican meal. They are equally important in Southwestern and Tex-Mex cuisine. Two of the most popular types are pinto and black beans. The best way to prepare beans (de olla) is to cook them very slowly in an earthenware pot in water with onion, lard and salt. If cooking black beans, a sprig of epazote should be added.
In Mexico, beans are served with broth in a small bowl, usually after the main course of the meal. Sometimes cheese stirred in until melted, or hot pickled chiles. If beer is added, they become frijoles borrachos; if flavored strongly with cumin, they are frijoles rancheros.
Refried beans (frijoles refritos) are cooked and mashed in their own broth to a loose paste, sometimes with the addition of lard. Usually nothing is added in the way of flavoring, but you can be creative and add chile powder, crushed red chile, sautéed onion, shredded cheese or cream cheese with a little milk and butter for frijoles maniados.
FRIJOLES DE OLLA (Pot Beans)
This is my crockpot adaptation of Diana Kennedy's recipe in her book The Cuisines of Mexico
- 1 lb. dry beans, such as pinto or black beans
- 1/2 white onion, roughly chopped
- 2 tsp. minced garlic
- 2 slices bacon, cut up, or 2 tbsp. Lard
- 10 cups water
- salt to taste, at least 1 tsp.
Run beans through your hands to pick out any small stones or trash. Wash twice in cold water and drain. Place beans and boiling water to cover by about 4" in a 3 qt crockpot. Turn heat to high and let simmer for 1 hour. Add the onion, garlic and bacon. Turn heat to low and cook for about 8 hrs, depending on temperature of crockpot. Simmer until skins of beans are soft, then add the salt and continue cooking until the beans are very soft and the broth soupy. Beans are better eaten the day after they are cooked, when the flavor matures, so cook yours ahead if possible.
If you do not have a crockpot, place beans in pot and cover with hot water. Bring to a boil, reduce heat and let them barely simmer for 3 hours for black beans and 2-1/2 hours for pinto beans, until they are tender but not soft. Do not stir during this time. Add salt and epazote, if desired, and cook for another 30 minutes.
Notes on Cooking Beans: Do not soak the beans first; the skin gives off an unpleasant flavor.
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