Mexican Beans (Frijoles)

Ingredients

• 800 g black bean
• 0.5 tsp cumin
• 0.25 cup epazote
• 2 garlic cloves
• 2 tbsp lard
• 1 tsp mexican oregano
• 0.5 tsp salt
• 0.5 white onion

Method

1. 1.

   Heat the fat in a heavy pan over medium heat. Add the onion. Cook 4 minutes until soft.

2. 2.

   Add garlic, oregano, and cumin. Cook 1 minute until fragrant.

3. 3.

   Tip in the beans with their liquid. Add epazote.

4. 4.

   Simmer 10-15 minutes, stirring occasionally, until thickened.

5. 5.

   For refritos: mash with a potato masher or wooden spoon until thick and glossy, adding a splash of water if too dry.

6. 6.

   Taste. Salt at the end (the tin already has some).

Tips

• Bean liquid = flavour. Don't drain.
• Salt last. Tinned beans are pre-salted.
• Epazote is the one ingredient that makes them taste Mexican. Worth ordering.

Substitutions

• Black or pinto beans: either works. Pinto is creamier, black is earthier. Avoid kidney beans.
• Lard: bacon fat works beautifully. Olive oil for vegetarian.
• Epazote: Spice Wagon, Morley. No real substitute — skip if unavailable, the beans are still good.