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Alejandra

Alejandra Cota
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Recipe of Traditional Pot Beans
Recipe

Traditional Pot Beans

20 mins
3h
Low
150
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The pot-fried beans are always delicious and more if they can be used as a base to prepare all kinds of beans. These frijolitos are cooked with fresh epazote mainly and onion, in addition to which the flavor of butter is very characteristic that gives it a delicious touch.
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Ingredients

8 portions
  • 1/2 kilos black beans, or bayo, clean and soaked
  • 3 liters water
  • 1/2 white onions
  • 3 tablespoons lard
  • 2 branches epazote
  • 1 leave bay
  • 2 tablespoons salt
  • 1 serrano chile
  • 1 branch fresh epazote
  • 1/4 cups panela cheese, cut into cubes to decorate
  • 1 cup pico de gallo sauce, to decorate

Preparation

In a clay pot, cook the beans with the water, onion and butter for about 2 hours or until the beans are cooked.
Add the epazote, the laurel. Season with salt and cook 10 to 20 minutes more.
Serve, and decorate with serrano pepper, epazote leaves, panela cheese and pico de gallo sauce.

PRESENTATION

Decorate the beans with serrano pepper, epazote and pico de gallo sauce.

TIPS

Clean the beans very well before cooking them since they have dirt and pebbles.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
56.6
kcal
2.83%
Carbohydrate, by difference
8.4
g
2.8%
Protein
2.9
g
5.8%
Total lipid (fat)
1.4
g
2.15%
100
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Provided by USDA
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