Frijoles Negros

　　Active time: 10 min Start to finish: 2 hr

　　

Ingredients

Makes about 4 cups

　　1 cup dried black beans (7 oz), picked over and rinsed

　　1/2 cup chopped white onion (1/2 medium)

　　2 tablespoons lard or olive oil

　　1 teaspoon crumbled dried epazote

　　9 cups water

　　1 teaspoon salt

　　

Step 1

Bring beans, onion, lard, epazote, and water to a boil in a 3-quart heavy pot. Reduce heat and simmer, partially covered, until beans are tender, about 1 1/4 hours. Add salt and simmer, uncovered, until enough water is evaporated so that liquid reaches just below level of beans, about 30 minutes.

　　

Step 2

If using beans for omelet filling: Measure out 1 1/2 cups beans with a slotted spoon and 1/2 cup liquid and mash together in a bowl with a potato masher until creamy. Reserve remaining beans and liquid for another use such as black bean soup.

　　

Step 3

*We prefer Los Compadres brand, available at Latino markets and Rosa Imports (888-377-1032)