This is a super easy an dhasle free way to make tasty, super fragrant beans to use in other dishes. Mexican oragano and epazote are available from mexican stores such as Mexgrocer (https://www.mexgrocer.co.uk/search?term=epazote), The Cool Chille Co (https://www.coolchile.co.uk/mexican-shop/mexican-herbs-and-spices). If you can't get hold them, miss out on the epazote and use the oregano you can find in supermarkets.
Ingredients:
1kg dried pinto beans/ black beans/ any other beans
3 large garlic cloves
6 shallows, peeled and left whole/ 1 large onion
1 cinnamon stick
2 star anise
1 1/2 tsp Mexican oregano
1 tsp epazote (optional)
Plenty of water
Salt, to taste
Method:
Start by washing the beans and draining to remove anything that floats on the top as well as any wrinkled beans. Drain fully and place in a ceramic pot. A deep casserole pot would do if you haven't got a clay one. Add the rest of the ingredients and enough water to fully submerge everything. The water level should come nearly to the top pf the pot, as the beans swell and expant as they absorb the water.
Cover with a lid and make for one and a half hours at 160 degrees C. Remove from the oven and check if the beans are cooked. If the water needs topping up, add some boiled water too. Return to the oven for another hour and a half to continue cooking. At the end of that time the beans should be fully cooked. If not add more water as required and return back to the oven. When the beans are cooked, season with salt to taste and use in other recipes.
Note: do not add salt at the beginning of cooking as it would take even longer for the beans to cook.
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