Easy, Delicious Beans

Last week at the library I picked up a copy of Rick Bayless’s cookbooks, Mexico, One Plate At A Time.  I just adore Rick Bayless- his recipes, while they may seem long and daunting sometimes, are worth every second of effort.  The great thing about his recipes is that after you’ve managed to follow a recipe the first time, subsequent times are much easier.  Eventually, they become effortless, and you become your own master at Mexican cuisine.  I do believe that’s what Mr. Bayless is aiming for in the first place.

It’s no secret here that I love beans, but I’m always on the lookout for a new way to prepare them.  We had company last weekend, and while we were planning BBQ ribs, I really wanted some beans to go with.  Baked beans were on Andy’s mind, but I thought BBQ beans with BBQ meat was too much BBQ- so to Mexico I headed, and a very simple method from the king of authentic Mexican himself.

I followed the directions to the letter.  My bean of choice this time was one labelled “Small Pink Beans”- although I wished I’d had pintos on hand at the time.  I rinsed them, put them in the pot, and added my required water.  I added two small yellow onions that I chopped up, and then rummaged around in the fridge for my good bacon fat.  When we make bacon, I always drain the grease and store it in a jar in the fridge.  It keeps indefinitely and adds such a wonderful punch of flavor when I use it- plus it’s using something that would otherwise be discarded!  In this case, I had a jar of ultra-premium bacon grease from a pound of Nueske brand bacon we received for Christmas.  Rick called for real pork lard, vegetable oil, or bacon drippings- so I was sure my fancy grease would work well.

He also calls for epazote.  This is an herb that I’ve decided I need to order some seeds and try growing.  I’ve never seen it available here as a fresh herb- but have purchased it dried from Penzey’s.  And I hate it.  Ugh- it’s not a tasty herb at all, and is reminiscent to me of, well, grass or straw or hay or something.  But reading in this book, Rick says that the dried stuff is terrible- to only use fresh or not use it at all.  So I didn’t use it- but have made a note to track down some seeds.

Anyway.  My beans, water, bacon fat and onion were in the pot and I simmered them for two hours. I scooped out some beans to take a taste (because they smelled amazing!) and was so disappointed! But then I remembered that I hadn’t added the salt yet.  So I added 1 1/2 tablespoons of salt, and let them cook for another 15 minutes.  Ah, the magic of seasoning with salt.  My beans were delicious! Perfectly cooked- creamy on the inside, salty, smokey, and ready to eat just as they were.

So we did.  We had delicious brothy beans to go with our ribs, and I’ve been eating them for lunch ever since.  They are great on their own with a small dollop of sour cream and a tortilla for soaking up the broth.  Today I’m thinking I might mash some up and make them into refried beans for dinner.

Because this was so easy, this may very well become my preferred method of cooking up dried beans.  Not only was it easy- but the end result was spectacular.  I always want to eat more beans- and this was so cost effective- a pound of beans, onion, and some fat and you have a big pot of delicious to eat in any way you see fit.  That’s a fantastic way to stretch a budget.

Mexican Brothy Beans

from Rick Bayless’s Mexico, One Plate At A Time

1 pound dried beans (any color you wish)

2 tablespoons rich tasting pork lard or vegetable oil (or bacon drippings)

1 medium white onion, chopped

1 large fresh sprig epazote (optional- do not use dried)

Salt

Directions:

Pour the beans out onto a baking sheet and go through them, looking for stones or bad beans.  Then place them in a colander and rinse them off.

Pour the beans into a deep medium- large pot (preferably a heavy Dutch oven).  Measure in 2 1/2 quarts water, then remove any beans that float (they’re not fully formed).  Add the fat or oil, onion, and optional epazote.  Bring to a strong rolling boil, then reduce the heat to low to medium-low. Keep the liquid at a very gentle simmer- any more than a slight rolling movement will cause the beans to break some during cooking.  Set a cover slightly askew and gently simmer, adding water as needed to keep the liquid roughly the same, until the beans are thoroughly tender, about 2 hours.

Stir in 1 1/2 tablespoons salt and simmer for 15 minutes longer to allow the salt to be absorbed, then taste and season with additional salt if necessary.

Discard the epazote, and the beans are ready to eat as brothy beans, or are ready to become refritos.