Frijoles Negros Con Epazote

Black beans are popular in some parts of Mexico in most parts though Pinto beans rule. I had heard that Black beans in some parts of Mexico are prepared with a herb called "Epazote"
which is used in Mexican cooking (not sure for what other applications because it is absent from my mother's Mexican cooking) I'll be honest I don't know much about the herb, I just wikipedia'd it (yeah I know that's not a word) and linked it so you guys can read it if your interested.

Well anyways, I went to the grocery store and saw a big bunch of fresh Epazote and I don't know what got into me but I said, "Hey I've heard black beans with epazote are delicious never have made it but I guess I'll try it and see how it goes" and I did.

I will be honest with all my readers, I do dislike Mexican "Frijoles de la Olla" type dishes (bean soups prepared the traditional way which I feel is a little bland and watered down, that is the reason I tend to always when I make them I simple drain them and fry them then mash to a delicious savory paste. (can you blame me I was raised on thick and rich Cuban and Spaniard bean/ legume based stews). For my blog I prepared them watered down to keep it traditional and how most Mexicans would like it, but for my house I almost always make bean soups/ stews thick, or water if I wish to refry them or use them to make "Enfrijoladas"
But I still wanna show my reader's what I know so here goes I will show you how to prepare "Frijoles Negros Con Epazote" and I know many people like stuff prepared like this :)

Ingredients:
-2 cups black beans
-1/2 big onion or 1 medium one cut in half
-2-3 cloves garlic whole
-1/2 a big bunch of Epazote cleaned and tied so you can easily remove it
-water
-salt Directions:
(1)Get beans, run your hands through them to get rid of anything that may be hiding in them, rinse well and place in a pot.

(2)Add water enough to cover about 1-2 inches and throw in garlic, onion, and epazote bring to boil and simmer for about 2 hours more or less depends on your beans

(3)When done cooking throw away and remove garlic, onion, and epazote, add salt to taste and let boil another 3-5 minutes.
You can enjoy as a soup, eat with rice or tortilla, good side dish to most Mexican meals (meats, etc.) but I DIDN'T WANNA EAT IT PREPARED LIKE THAT SO I REFRIED IT:

Ingredients:
-Prepared cooked "Frijoles Negros Con Epazote"
-1/2 onion minced
-4 teaspoons more or less "lard" or "bacon grease"

Directions:
(1)I like my black beans really smooth so I put them in a blender and dilute with some of the black bean broth. Set aside. (You can do this in batches)

(2)Now heat a pan on medium high heat, add lard or bacon grease, when it melts and it's hot add onions and brown them until translucent and cooked down a bit on medium high

(3)Now add your black beans that you blended and stir until they come to a boil, let it reduce on medium heat stirring occasionally so it doesn't stick until it reaches the consistency you desire.



(4)Serve as a side with whatever, I went stereotypical and melted cheese over them and ate them with some corn tortillas and a spicy sauce. (yes people I love beans and cheese with tortillas heck I love beans! If you haven't noticed I have tons of bean recipes in my blog haha)