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Oaxacan · Side
Frijoles Negros de Olla Pot Beans
Juchitán-style black pot beans served 'con todo y caldo', with all their broth: simmered slowly with onion, a split head of garlic and epazote, then topped at the table with green chile, onion, cubes of fresh cheese and a pinch of oregano.
- YieldServes 4
- Hands-on20 min
- Total3 h 1 min
- Difficulty
Ingredients
Beans
- 200 gdried black beans, picked over and rinsed
- ½medium white onion, roughly chopped
- ½ headgarlic (small head), halved horizontally
- 0.38 tspsalt, plus more to taste
- ½ bunchepazote, small bunch
- 1 Lwater, plus more boiling water as needed
To top
- 1fresh green chiles (serrano or jalapeño), finely choppedoptional
- 35 mlwhite onion, finely choppedoptional
- 0.38 tspdried Oaxacan or Mexican oregano, crumbledoptional
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