Cook what you grow
Frijoles Negros with Epazote
The classic Mexican pot of black beans (onion, garlic, and a sprig of epazote simmered until the broth turns silky) ladled over rice with warm tortillas.
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Ingredients
serves 4From the garden
- 2 sprigs fresh epazote
- 1 medium white onion, finely diced
- 3 cloves garlic, minced
- 1 jalapeño, halved lengthwise (optional) · left in halves so you can fish it out
- ¼ cup fresh cilantro, chopped (optional)
From the pantry
- 3 cans canned black beans · undrained: the liquid becomes the broth
- 2 tbsp vegetable oil
- 1 cup rice · for serving
- 8 corn tortillas · warmed, for serving
- 2 limes, cut into wedges (optional)
- salt · to taste