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Yucatecan Strained Black Beans (Frijol Colado)

Name: Yucatecan Strained Black Beans (Frijol Colado)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 0.5 White onion; 60 g Lard; 2 cloves Garlic; 4 sprigs Fresh epazote; 500 g Dried black beans

50 min (20 prep + 30 cook) Easy 8 servings Yucatán

Edmond Bojalil

Recetas Mexas

Published: 26 Mar 2026 · Updated: 29 Mar 2026

Silky strained Yucatecan black bean cream, fried in lard with epazote.

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.

History & Origin

Frijol colado is the silent foundation on which much of Yucatecan cooking rests. Without it there are no panuchos - the bean-filled antojitos that are the most popular breakfast in Mérida. Without it there are no complete salbutes or worthy Yucatecan tostadas. The technique of straining black beans comes from the Maya tradition of processing grains to achieve smooth, uniform textures; the use of lard as a cooking medium was the Spanish contribution that transformed the dish. Epazote, a prehispanic aromatic herb, is the inseparable seasoning of Yucatecan black beans: its anise-like, slightly medicinal flavour balances the density of the legume. In the fondas of Mérida and in the kitchens of Maya villages, frijol colado is prepared in large clay pots every morning, its aroma filling the streets of the neighbourhood.

Estimated cost

£4.50

Total cost

£0.56

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

220

Calories

10g

Protein

25g

Carbohydrates

Fat

Fibre

320mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Soak the dried black beans in cold water for at least 6 hours. Drain.
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
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
Melt the lard in a casserole over medium heat. Add the remaining epazote sprigs and fry for 1 minute to flavour the fat.
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
Season with salt. The strained beans should fall slowly from the spoon in ribbons. Use hot in panuchos, tostadas or as a side dish.