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Frijoles
Negros (Black Beans) from theepicentre.com
This delicious dish uses two
specialty Mexican ingredients, avocado leaves and epazote. Serves 6 - 8
I N G R E D I E N T S
1/2 lb salt pork (optional)
1 large onion, chopped
3 cloves garlic, minced
2 1/2 cups dried black beans (about 1lb)
1 tsp epazote
1 tbsp crumbled avocado leaves
5 cups water
4 cups beef or chicken broth
Salt
I N
S T R U C T I O N S
If using pork, cook over medium high heat in a 4 or 5 qt. pan until fat begins to melt.
Sauté onion and garlic.
Sort beans and discard debris; rinse well.
Add beans and epazote to pan and pour in broth and water. Raise heat to high and bring to
boil. Reduce heat, cover and simmer for 2 to 2 1/2 hours (or until beans are tender).
Add avocado leaves in last 15 minutes. If
beans are too soupy, boil over medium high heat, stirring often until thickened. Salt to
taste. Serve with chopped green onions, tomatoes, crema (see
recipe) and chile flakes.
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Mexican Spices
If you are new to Mexican cuisine our
spice kit is a good introduction to many of the traditional herbs and spices including
achiote, ancho chili powder, avocado leaves, canella powder, chipotle powder, epazote and Mexican oregano. Spices also sold in individual
reusable tins.
Make Crema
Crema is similar to the French Creme Fraiche and has the flavor of a buttery rich and
slightly tart sour cream. To make your own, place 1 cup whipping cream in a small
saucepan on low and heat just until it is barely warmed. Do not overheat or you crema
won't thicken. and 2 tablespoons buttermilk in a glass container. Cover and let
stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well
before covering and refrigerate up to 10 days.
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