Mexican Black Beans (Frijoles Negros)
from Bon Appétit

Serve as a side dish with tacos, enchiladas, burritos and other Mexican dishes. Good served with Yellow Rice.

FMM: I went to a restaurant once and they had the best black beans I have ever had. Very flavorful. The second recipe might be closer, with the oregano and bay leaves.

1 tablespoon olive oil
4 garlic cloves, finely chopped
1 large jalapeño chili, seeded, chopped
1/2 teaspoon (generous) ground cumin [paprika, oregano?]
2 15-ounce cans black beans, rinsed, drained [we don't drain ours and the beans are creamier]
1 14 1/2-ounce can low-salt chicken broth (almost 2 cups)
Fresh lime juice
Chopped fresh cilantro

Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and sauté 30 seconds. [Onion?]

Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher [or leave whole]. Continue boiling until thick, stirring frequently, about 10 minutes. [I found that they take at least 30 minutes, if not more, to cook the broth down. Using a flat saute pan may speed the process up.]

Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.

I found on some web site: “For true restaurant style, add in 1/4 cup of lard, shortening, or butter to the bean mixture and let it melt and flavor the beans.”

Serves 6

Frijoles Negros
from https://magnolia.com/

1 pound dry black beans
1 large yellow onion, diced
1 green bell pepper, seeded
7 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
2 bay leaves
2 tablespoons distilled white vinegar
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper

Rinse and pick through the beans. Drain.

In a large stock pot, combine the beans, onion, bell pepper [will remove later], garlic, oregano, cumin, bay leaves, and 6 cups of water.

Bring to a boil over high heat, then reduce the heat to medium. Partially cover the pot and simmer until the beans are tender, 2 to 2 1/2 hours. Add more water to the pot during the first hour of cooking if it evaporates and the beans are not covered by at least 2 inches of water.

When the beans are tender, remove the lid and turn the heat off. Discard the bell pepper and stir in the vinegar, oil, and salt and black pepper. Taste and adjust the seasoning if needed.

6 - 8 servings