FRIJOLES AGUADOS SOUPY BEANS

In Mexico, black beans are pretty ubiquitous. But we also love to eat red and pinto beans, and all of the recipes I am giving you for beans can be made with other colored beans. There is no standard cooking time for dried beans. It varies based on their size and freshness. (The older the bean, the longer it will take to cook.) You need to pay attention and use your senses to guide you when you’re cooking dried beans, because the secret to making really good beans is finding that elusive sweet spot between over- and under-cooking them. A few minutes too long and their skins will split, and they will fall apart. But if you take them off the stove prematurely, they will taste chalky and bland. I’m against the current trend of undercooking beans. The better a bean is cooked, the more complex the flavor. When testing a cooked bean for doneness, bite it and make sure there is no resistance. Once they’re custardy, turn off the heat and let them cool in their broth.
A top-quality bean produces a rich and savory broth. We call it caldo de frijoles (soup of beans), and it’s often on our lunch menu at Tacos Cala. It’s delicate but nourishing. Don’t let it go to waste! You can also use this broth to poach eggs.
MAKES 4 TO 6 SERVINGS

2 cups / 360g dried beans
1 garlic clove
1 sprig epazote, 1 avocado leaf, or 1 Tbsp dried oregano or marjoram
Sea salt
Rinse the beans thoroughly, removing any debris, then place them in a medium pot and cover with about 4 inches / 10cm of water. In Mexico, we traditionally use a tall clay pot, but any pot will do as long as there’s room for the beans to expand as they absorb the cooking water. Add the garlic and the epazote, avocado leaf, oregano, or marjoram.
Bring the water to a boil, then immediately decrease the heat to maintain a low simmer and cover the pot with a lid. After 30 minutes, stir the beans, because the ones at the bottom of the pot will cook faster and you want them all done at the same time. Add more water if needed to maintain 2 to 3 inches / 5 to 7.5cm over the top of the beans. Cover and let simmer for another 15 minutes, then taste a bean for doneness. The beans probably will not be finished yet, but at this point, you should start checking them every 10 minutes, stirring gently each time and adding more water if needed. Let the beans cook until they are just a bit softer than you think they should be but still whole, with their skins intact. When you’re satisfied that they’re well cooked, season with salt.
I bring these beans to the table warm, in a bowl of their broth, for people to serve themselves. The beans can be stored in a sealed container in the refrigerator for up to 1 week and gently reheated over low heat, as needed. They can also be frozen for up to 6 months, thawed, and reheated over low heat.
FRIJOLES REFRITOS REFRIED BEANS