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Add a photoServings: 4
Ingredients
- 350 gm Black beans
- 1 x Lg onion, stuck w/8 cloves
- 4 Tbsp. Bacon drippings or possibly oil
- 1Â 1/2 tsp Salt
- 2 x Epazote leaves, or possibly a big handful of minced fennel tops, the feathery part
- 1 Tbsp. Fresh grnd black pepper
- Â Â Queso nuevo or possibly fetta crumbled
- Â Â Minced fresh coriander
- Â Â Pickled jalapenos, sliced
- Â Â Grilled spring onions*
Directions
- Clean beans throughly. Cover the beans in boiling water, bring back to the boil and boil hard for 5 mins. Let stand for 2 hours. and drain.
- Pour 2 3/4 quarts. boiling water over the beans and add the onion, fat, and bring to a very gentle boil. Simmer over low heat for 1-2 hours. till tender. Just before the end of cooking, add in the herbs and salt. Throw away the onion, puree a c. of the beans with their liquid and stir back into the beans in the pot to thicken. Serve in little bowls topped with the crumbled cheese and other toppings.
- Black beans are served in Oaxaca with scrambled Large eggs, chillies and tomatoes as a rustic breakfast.
- * A delicious side dish often served in Oaxaca is whole green onions which had been brushed wit oil and then chargrilled till slightly blackened around the edges, to be dipped in course salt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 4 servings | |
| Calories 451 | |
| Calories from Fat 144 | 32% |
| Total Fat 16.07g | 20% |
| Saturated Fat 5.09g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 884mg | 37% |
| Potassium 1393mg | 40% |
| Total Carbs 59.28g | 16% |
| Dietary Fiber 14.5g | 48% |
| Sugars 3.49g | 2% |
| Protein 19.57g | 31% |
