Recipe of the Month Maestro Pedro’s Frijol Colado
This month’s recipe features a dish that is a staple in households all across the Yucatán Peninsula. Frijol Colado, or strained beans, are an easy to make and economical source of protein that are both delicious and satisfying. They are incredibly versatile, serving as the centerpiece of a meal enjoyed with tortillas or pan, as a side dish as part of a larger meal, or used as base spread for other dishes, such as panuchos or tostadas. One of the reasons they are so versatile is the way the consistency of the beans can be varied, depending on preference and intended use.
As with many traditional Mexican dishes, every family will have their own similar yet unique way of preparing the dish. This version was shared with us by Maestro Pedro and his sister, Genny. Pedro particularly enjoys eating it with ‘french bread’, known as barras, bought fresh from the local panaderia.
Ingredients
3 cups black beans.
¼ of a medium white onion.
1 sprig of epazote (This native Mexican herb is used both because of its distinctive astringent flavor and because of its effectiveness in alleviating the unwanted gassy side effects of beans. It is possible to substitute it with oregano or fennel, although we suggest using epazote if you can find it. If using dried epazote, we recommend increasing the quantity slightly due to the reduced strength of flavor.)
3-4 tablespoons of lard (Pedro and Genny insist this is necessary and recommend against using other oils as the flavor would not be the same. That said many vegetarians and vegans, or those who wish to avoid pork products, use vegetable oils with a high smoking point as a substitute.)
1 or 2 whole habanero chiles for spice (If desired).
8-10 cups of water.
Salt to taste.
Method
1: Clean the beans and remove any broken ones or any small stones. This may not be necessary depending on the brand of beans you buy, but in Mexico it is always worth taking the time to do this.
2: Slice the white onion and add half the slices along with the epazote and beans to a large pan of salted water. Remove any beans that float to the surface and then bring to a boil. Reduce to a simmer and cook until the beans appear soft and tender. Depending on the brand of beans used this can take anything from 90 minutes to three and half hours. Add water throughout if necessary.
3: Once the beans are cooked, leave them to cool in the water used to cook them.
The beans and the water are pureed together. You can remove the epazote.
4: Use a food processor or blender to puree the beans and the leftover cooking water
Try to blend the puree as smooth as possible
5: Heat the lard in a large pan over medium heat and add a whole habanero chile or two if using and the remaining onion slices. These chiles can be removed later if you only desire a bit of a kick, or can be cut up and re added to the finished dish if you like your Mexican dishes to be fiery.
Some people ude the habenero only to infuse the lard and the beans with flavour, others leave it in for a spicy kick!
6: Strain the bean puree into the hot lard and stir continuously until hot through. Add salt to taste as you stir.
Use a wooden spoon to help strain the beans
Once the beans are boiling away you can remove the chile if desired
7: The cooking time will vary depending on the desired consistency. Water can be added and mixed in if you make a mistake and the beans become too thick. Pedro recommends avoiding a thin consistency like a soup, although some people prefer this.
8: Enjoy your frijoles!
Frijol Colado will keep for a couple of days in the fridge and can be reheated in only a few minutes. As the consistency will become thicker if stored overnight, the beans make a great spread on the second day. Mastering this easy recipe will help in the creation of many popular regional dishes and help bring the mesmerizing rustic flavors of the Yucatán Peninsula to your kitchen.
¡Provecho!
If you want to try out some other Mexican, Yucatec or Maya recipes from the Na’atik family, visit our blog where new recipes are uploaded every month, along with articles about culture, history and language.
If you want to sample the unique flavors of the Mexican Caribbean, the best place is in the kitchens of local families. Na’atik MaS (Maya and Spanish) immersion students stay with one of our local families during their time with us, sharing three meals a day with their host family. To find out more about how you can improve your language skills and experience the real Mexico, visit our immersion page or send our team an email at say@naatikmexico.org today.