Frijoles Negroes en Olla
Ingredients
At a glance
Cuisine
Mexican
Main Ingredient
Beans
Onion
Chiles
Garlic
Difficulty
Moderate
Course/Dish
Beans & Rice
1 pound dried black beans, sorted and rinsed
Water or broth to cover about 2 inches above beans in pot
3 Tablespoons bacon fat or olive oil
1 whole onion, quartered (each quarter studded with 1 whole clove)
4-6 cloves garlic
1 Tablespoon Lucinda's Festive Fall Seasoning
2 fresh bay leaves
2 whole dried ancho chiles
2 Tablespoons fresh Mexican mint marigold, chopped (or 2 teaspoons dried)
Salt to taste
Note:
1/2 bottle (or more) Mexican beer such as Bohemia
If mint marigold is not available, add 1 teaspoon anise seeds along with the spices, and substitute oregano and fresh mint
For garnish:
Chopped green and/or red onions
Crumbled bacon
Mint marigold sprigs and golden flower petals
Fresh corn kernels
Chopped tomatoes
Water or broth to cover about 2 inches above beans in pot
3 Tablespoons bacon fat or olive oil
1 whole onion, quartered (each quarter studded with 1 whole clove)
4-6 cloves garlic
1 Tablespoon Lucinda's Festive Fall Seasoning
2 fresh bay leaves
2 whole dried ancho chiles
2 Tablespoons fresh Mexican mint marigold, chopped (or 2 teaspoons dried)
Salt to taste
Note:
1/2 bottle (or more) Mexican beer such as Bohemia
If mint marigold is not available, add 1 teaspoon anise seeds along with the spices, and substitute oregano and fresh mint
For garnish:
Chopped green and/or red onions
Crumbled bacon
Mint marigold sprigs and golden flower petals
Fresh corn kernels
Chopped tomatoes
Methods/steps
Cover beans with cold water or broth, removing any beans that float. Add oil or fat, onions, garlic, spices, and chiles. Bring to boil, then lower to simmer, partially covering pot with lid. Cook for about 1 hour, adding warm water or room temperature beer as needed. When beans are nearly tender, add salt and mint marigold. Cook another 15 minutes or until most of the liquid has absorbed.
Garnish and serve.
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Additional Tips
A ceramic bean pot, or olla imparts a subtle earthiness and makes these black jewels taste even better. The anisey-flavor of Mexican mint marigold adds its distinct flavor made even better with festive fall condiments! Serve with hot corn tortillas.