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Frijoles Negro (Black Beans)
Beans, whether pinto, red or black are an important staple on any Mexican plate. Making them at home is easy and simple. Make extra as it can be placed into a ziplock bag and kept frozen. Don’t use canned as most tinned refried beans have lard as an ingredient.

Ingredients:

• 2 ½ cups dried black beans
• 1 Tbsp crumbled epazote (optional)
• 2 to 3 tsp salt, or to taste
• 2 Tbsp vegetable oil
• ½ medium onion, coarsely chopped
• 2 cloves garlic, minced
• 1 jalapeno chili
• 2 cups chicken broth

Place beans in a large pot and rinse well under cold water, removing any grit or small stones. Add enough cold water to cover the beans by about 2 inches. Bring to a boil over high heat, reduce to low and cook, partially covered for 25 minutes. Add salt. Continue to cook the beans adding hot water as necessary to keep them covered by at least 1 inch, for another 20 minutes. Test for doneness by eating a bean or two. If they are softened, remove from the heat; otherwise keep cooking until soft and tender, adding more hot water as necessary. Usually fresh dried beans will take about 50 to 60 minutes total cooking time whereas older beans will take up to 1 ½ hours.

In a saucepan, add the oil and heat over medium high heat. When hot, add the onion, garlic and jalapeno; sauté until onions are soft. Drain and remove half of the beans, and place into a blender, reserving cooking liquid. Add chicken broth, sautéed onion and jalapeno mixture and puree until smooth. Transfer to saucepan. Add remaining beans with enough cooking liquid to process until smooth. Transfer to pureed beans and mix together. If too thick, add more cooking liquid until desired consistency. It should be of a thick gravy consistency. Cover and keep warm until ready to use or keep refrigerated covered and warm up to use. These beans can be kept frozen in ziplock bags up to 2 months.