Lighter Version: Omit the lard and the salt. Increase the oregano by 1 teaspoon and the garlic by 2 cloves. Add 2 teaspoons vinegar.
You might need to buy:
- oregano
- dried chile
You might need to buy:
- tomato paste
- ginger
- turmeric
- parsley
- flour
- juice of 1/2 lemon
- oil
- salt and pepper
To soak or not to soak
Mexican cooks do not soak beans because they know that throwing out the soaking liquid isn’t a very good idea. It doesn’t do much to make them more digestible (only a steady diet of beans helps with that), and it makes the beans turn out pale in color and flavor.
You might need to buy:
- olive oil or bacon drippings
- large bay leaf
You might need to buy:
- chopped green onions or thinly sliced red onion for garnish
- queso fresco
- olive oil
This recipe calls for black beans but you can use pinto, red or white. For a hearty breakfast, top with eggs, and serve with a roasted tomato, sweet potato fries and bacon.
You might need to buy:
- olive oil
- cayenne pepper
You might need to buy:
- = 2 1/3 cups uncooked = 5 1/2 cups cooked
- = 2 to 3 cups cooked
- = 2 cups uncooked = 5 1/2 cups cooked
- = 2 to 3 cooked
- = 3 cups cooked
- = 2 1/2 cups cooked
You might need to buy:
- cooked black beans
- cayenne pepper
- thumb sized piece kombu
- diced tomatoes
- mirin
- tamari