Black Beans Yucatán Recipes

BLACK VELVET BEANS

Steps:

• In a slow cooker on high heat, add beans and water.
• On a griddle on high heat, toast avocado leaves for a few seconds on each side, until aroma is released. Using fingers, crumble into bean pot, along with epazote.
• In a large frying pan on medium heat, sauté onions and bell peppers in oil until soft, about 10 minutes. Add garlic, chipotle, and cumin and sauté for 1 minute. Transfer mixture to bean pot. Cook beans on high for 4-6 hours or low 6-9 hours, or until skins are soft and insides are creamy. Add salt and cook, uncovered, for 20 minutes. Before serving, stir in sour orange juice and garnish with cilantro leaves.

RESTAURANT-STYLE MEXICAN BLACK BEANS

Steps:

• Heat a heavy skillet over medium-high heat. Add in the oil and let heat briefly.
• Add in onions and saute for 5 to 7 minutes until soft.
• Add in minced garlic, cumin, and cayenne pepper and saute another 60 seconds.
• Add in un-drained black beans and juices from can. Let simmer for 5 minutes. Serve hot topped with fresh cilantro.

BLACK BEANS WITH DICED PORK, YUCATáN-STYLE

Steps:

• 1. Pick over dried beans carefully and remove any pebbles or debris. Place in a large strainer or colander and rinse thoroughly under cold tap water. 2. Put the beans in a large pot with 6 cups of water. Bring to a boil, then reduce the heat to low, and simmer until the beans are tender, about 1 1/2 to 2 hours. 3. Meanwhile, in a large nonstick skillet, heat the lard or oil and brown the pork. Add the remaining ingredients and cook, stirring, until the onion is softened, about 5 minutes. Add 1 cup of water. Bring to a boil, then reduce the heat to low, cover and simmer for 30 minutes. When the beans are tender, add the pork mixture to the beans. Cook, uncovered, until the liquid thickens and the flavors blend, about 20 to 25 minutes. Remove the bay leaves and habanero chile. Adjust seasoning. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

YUCATAN BLACK BEAN DINNER

Steps:

• The Beans: Rinse the beans, then scoop them into a large (6-quart) pot (preferably a Dutch oven or Mexican earthenware olla) and add 2 quarts water.
• Bring to a boil, then reduce heat to medium-low and simmer, partially covered for 1 hour.
• The Pork: While the beans are cooking, sprinkle the pork liberally with salt.
• In a very large (12-inch) skillet, heat 1 tablespoon of the lard or oil over medium-high, and brown the pork on all sides in an uncrowded layer-it'll take about 10 minutes. (With a smaller skillet you'll have to brown the pork in 2 batches.)
• Remove the pork to a plate and set the pan aside.
• When the beans have cooked an hour, add the pork to the pot, along with more water, if necessary, so that everything is submerged.
• Partially cover the pot and continue simmering, until meat and beans are tender, about an hour more.
• The Tomato-Habanero Sauce: Return the pork-frying skillet to medium heat and drizzle in a little more lard or oil, if necessary, to coat the bottom.
• Add half of the sliced onion and fry until golden, about 7 minutes.
• In a blender, coarsely puree the tomatoes and the juices.
• Now, either cut a slit in the side of the habanero(s)-this will give you some habanero fruity flavor without much heat-or cut the habanero(s) in half.
• Add to the onions along with the tomato puree, then simmer, partially covered, stirring often for 10 minutes or so, until reduced to the consistency of a thick sauce (it shouldn't be dry).
• Taste and season with salt, usually 1 teaspoon.
• Finishing the beans: When the beans are tender, scrape half the tomato sauce into them, add a little more water to the pot, if necessary, to ensure that the pork and beans are nicely covered with liquid.
• Taste and season the beans with salt, usually about 1 ½ teaspoons.
• With a large spoon, carefully remove the pork from the beans and transfer it to an ovenproof dish, cover with foil and keep warm in a low oven.
• Pour the beans into a colander set over a large bowl, return the beans to the pot and measure 2 ½ cups of the broth into a saucepan to use for the rice.
• Return the remaining bean broth to the beans.
• There should still be enough broth to yield somewhat soupy beans; if not add more water.
• The rice: Add ½ teaspoon salt to the pan of bean broth and set over medium heat.
• In a medium-size (3-quart) saucepan, heat the remaining 2 tablespoons of the lard or oil over medium.
• Add the rice and remaining onion and cook, stirring regularly, until the rice turns from translucent to milky-white, about 5 minutes.
• Stir in the garlic and cook a minute longer, then pour in the hot bean broth.
• Stir once, scrape down any rice kernels clinging to the side of the pan, cover and cook over medium-low for about 15 minutes; uncover and check a grain of rice-it should be nearly cooked through.
• If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking.
• If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand for a few minutes more.
• Serving: When you're ready to serve, reheat the tomato sauce and remove the habanero chilies.
• Ladle the beans into six small bowls.
• Spoon the rice onto each of 6 large warm dinner plate and nestle the pork in the center.
• Spoon a little of the warm sauce onto one side of each plate.
• Onto the other side, arrange a few slices of avocado.
• Garnish with sprigs of cilantro.
• Serve right away, passing the lime wedges and chopped xnipec salsa, if you wish.
• •To make about a cup of xnipec salsa:.
• ½ small red onion, finely chopped.
• 1 tablespoons fresh lime or sour orange juice.
• 6 radishes, chopped into small dice or matchsticks.
• ½ fresh habanero chili, stemmed, seeded and finely chopped.
• A dozen or so large sprigs of cilantro, chopped.
• Salt, about ½ teaspoon.
• Scoop the onion into a strainer and rinse under cold water. Shake off as much water as possible, then transfer to a small bowl and stir in the juice. Add the remaining ingredients, season with salt, usually about ½ teaspoon, and it's ready.

YUCATáN PURéED BLACK BEANS

Steps:

• 1. Pick over dried beans carefully and remove any pebbles or debris. Place in a large strainer or colander rinse thoroughly under cold tap water. 2. Put the beans, onion, epazote, and whole chile in a large pot. Add water to cover by 2 inches. Bring to a boil, then reduce the heat to low, partially cover and simmer until the beans are very tender, about 1 1/2 to 2 hours depending on the age of the beans. If water reduces to the level of the beans before they are tender, add more water and cook until the beans are tender. Remove the epazote and whole chile. Add the lard or oil and the salt. 3. Purée the beans in a blender or food processor until thick but not too smooth. There should be some texture. Reheat shortly before serving. If beans thicken too much as they stand, add hot broth or water to achieve the desired consistency. To store, cover and refrigerate up to 3 days or freeze up to 3 months.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ABUELO PELáEZ'S FRIJOLES NEGROS (BLACK BEANS)

Steps:

• In a large pot, soak beans overnight in 10 cups of water.
• Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
• Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
• Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.

BLACK BEANS YUCATáN

Steps:

• 1. Pick over dried beans carefully and remove any pebbles or debris. Place in a large strainer or colander and rinse thoroughly under cold tap water. 2. Put the beans in a large pot, and cover by 2 inches with water. Bring the beans to a boil, uncovered, and cook them for about 5 minutes. Cover and let the beans soak off the heat for about 20 to 25 minutes. 3. Bring the beans to a boil again. Add the oregano and bay leaf. Cover the pan, reduce the heat, and simmer the beans, stirring occasionally, until the beans are barely soft, about 45 minutes. Add the onion, garlic, epazote and salt. Add hot water 1/2 cup at a time, when needed, to keep the beans from boiling dry. Cook until the beans are very soft, and the broth thickens, about 1 more hour. Remove the bay leaf and the epazote. Adjust seasoning. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.