This preparation embroiders the iconic, gratifying central Mexican bean flavor (garlic, onion, epazote, pork lard) with the nutty spiciness of arbol chile. It’s not common to find spicy beans in Mexico, since beans (like rice and corn tortillas) are typically the foil for spiciness in salsas and sauces. But at taco parties, where there is a high expectation of high flavor, I like to serve this lively preparation.
INGREDIENTS
- 1 pound (about 2 generous cups) dry beans (any color you wish, from black to red, tan, white or speckled)
- 2 tablespoons rich tasting pork lard (or even bacon drippings or fat rendered from chorizo sausage) or vegetable oil
- 1 medium white onion, roughly chopped
- 5 garlic cloves, peeled and cut in half
- 4 to 6 árbol chiles
- A few large sprigs fresh epazote (optional but delicious—especially with black beans)
- Salt
INSTRUCTIONS
Prepare the beans for cooking. Though beans in the United States are sold very clean, you may want to check them for stones or debris and rinse them in a colander. Pour the beans into a deep, medium-large (4- to 6-quart) pot (preferably a heavy Dutch oven or into a large pressure cooker (I like the electric Instant Pot). Measure in 2 ½ quarts water (2 quarts for the pressure cooker or oven) and remove any beans that float. Add the 2 tablespoons fat or oil, the chopped onion, garlic, arbol chile and the optional epazote.
Cook on the stovetop or in the oven. Bring to a strong rolling boil on the stovetop. Once boiling, partially cover and reduce the heat (low to medium-low on most stoves) to keep the liquid at a very gentle simmer. OR Cover completely and slide into a 275-degree oven.
Gently simmer or bake until the beans are thoroughly tender, about 90 minutes, adding water as needed to keep the liquid level roughly the same.
Cook in a pressure cooker. Pressure-cook on high pressure for 1 hour, then allow the steam to naturally release.
Finish. Season the beans with salt, usually about 2 teaspoons. It’s best to let them simmer gently for a few more minutes, for the beans to absorb the seasoning. I like to scoop a cup or so of the beans into a blender jar, cover it loosely, and blend until smooth. Though it’s not necessary or all that common, stirring this mixture into the beans gives them a creamier texture.
