Beans, beans, the musical fruit…… Beans do have a poor reputation, don’t they? But THESE beans, well, I could probably live on these beans. My friend Marta has made these for lunch, for dinner, AND for breakfast! That’s right, spread them on a tortilla, put a fried egg on top and enjoy! So you really could live on these!
Debbie is our resident Latin food expert and the first time she had these “not” refried beans she wanted the recipe. One of the secrets is that these are not fried or refried. They are cooked and re-cooked, but with very little oil, making this a healthy NOT refried bean recipe.
The second secret is the addition of an herb often found in Latin cooking, not so much here in the US. The herb is epazote (epa•zōtā). Epazote, in addition to helping reduce the flatulence that often results from eating high fiber beans, has many other nutritional benefits. Here is a good article on the benefits of epazote.
One of the BEST things about this recipe is that the time consuming part can be done well in advance. In fact, they can be frozen for up to six months!
So make a batch, or a double or triple batch, freeze them, and always have fresh, home cooked beans on hand for Taco Tuesday or weekend company.