Name: Frijoles Negros de la Olla
Total time: 1 d 1 h 20 min
Cuisine: Mexican
Ingredients: 15 grams kosher salt for brining; 450 grams dried black beans, picked over; 85 grams white onion (about ½ onion); 35 grams garlic cloves, peeled (about 9 cloves); 7 fresh epazote leaves; ½ hoja santa leaf; 15 grams kosher salt (about 5 teaspoons); ¼ teaspoon monosodium glutamate (optional)

Why This Recipe Works

Frijoles de la olla means “beans from the pot,” and while the recipe is humble, the result is anything but. This version consists of just beans, aromatics, herbs, patience, and enough salt to make the beans taste like themselves. Epazote and hoja santa are essential Mexican herbs that amplify the savoriness of the garlic and onion and infuse both the cooking liquid and the beans with deep, aromatic flavor. If you want to further fortify the savoriness and round out the dish, add the optional monosodium glutamate.

Before You Begin

Be sure to serve the beans with their superflavorful cooking liquid. Epazote and hoja santa can be found in Latin markets and are well worth seeking out. Epazote brings minty, citrusy, oregano-like notes to the beans, while the flavors of hoja santa are reminiscent of root beer, sassafras, and anise. If you don’t have these herbs, leave them out. MSG adds savoriness to the dish, but is optional. We like to spoon these beans into a bowl with their broth, smash them into refried beans, tuck them into tacos, or eat them straight from the pot while standing over the stove.

Instructions

Stir 2 quarts water and 15 grams kosher salt together in large bowl until salt is dissolved; add 450 grams dried black beans, picked over, then let them soak for 12 to 24 hours (preferably for 24 hours). Drain beans.

Combine drained beans; 3 quarts water; 85 grams white onion; 35 grams garlic cloves, peeled; 7 epazote leaves; and ½ hoja santa leaf in large pot and bring to simmer over medium-high heat. Reduce heat until water reaches soft simmer, not rolling boil, and cook, stirring beans occasionally, until beans are tender, about 40 minutes.

Add 15 grams kosher salt and ¼ teaspoon monosodium glutamate (MSG), if using, and let beans sit off heat for 15 minutes. Season with more salt and MSG to taste, then discard hoja santa and epazote. Serve beans with liquid. (Beans and liquid can be refrigerated for up to 3 days.)