Yucatecan Strained Black Beans (Frijol Colado)

About this recipe

Frijol colado is the finest and most delicate black bean preparation in Yucatecan cooking: black beans are cooked with epazote and onion, blended and strained to a silky black cream, then fried in lard until thick. An indispensable base for Yucatecan panuchos and salbutes.

1. 1

   Soak the dried black beans in cold water for at least 6 hours. Drain.

   
2. 2

   Cook the beans in plenty of water with the onion, garlic and 2 sprigs of epazote over low heat for 1½–2 hours until very tender and starting to split.

   
3. 3

   Blend the beans with enough cooking broth to make a very smooth purée. Pass through a fine sieve, pressing with the back of a spoon.

   
4. 4

   Melt the lard in a casserole over medium heat. Add the remaining epazote sprigs and fry for 1 minute to flavour the fat.

   
5. 5

   Carefully pour the strained beans into the lard (it may splatter). Cook over medium heat, stirring constantly with a spatula, for 15–20 minutes until thick and beginning to pull away from the sides.

   
6. 6

   Season with salt. The strained beans should fall slowly from the spoon in ribbons. Use hot in panuchos, tostadas or as a side dish.