Colado Black Beans
Frijol Colado
Recipe Yield
6 to 8 servings
Cooking time
1 hour 30 minutes
Rate this recipe
Ingredients
- 1 pound black beans rinsed
- 1/2 white onion
- 8 to 10 sprigs fresh epazote or cilantro
- 14 cups water
- 1 teaspoon kosher or coarse sea salt
- 3 tablespoons vegetable oil or lard
- 1/2 cup finely chopped white onion
- 2 to 3 xcatic, güero, or banana chiles you may add a habanero, too
To Prepare
- In a large pot, add the beans, half of an onion and epazote, and cover with 14 cups of water. Set over high heat, bring to a rolling boil, cover, and reduce the heat to medium low. Cook for an hour, remove the lid to check if beans are cooked and soft. If they aren't, continue cooking for another 10 to 15 minutes and make sure there is still sufficient liquid. If not, add a couple more cups of hot water. Once the beans have completely softened, add the salt, stir, cover the pot, and cook for 5 more minutes. Turn off the heat and let cool.
- Remove the epazote and onion. In batches, using a blender or food processor, puree the beans and their liquid until completely smooth.
- In a large skillet or saute pan, heat the oil over medium heat until it shimmers. Add the chopped onion and whole chiles, and cook until the onion is translucent and begins to brown, and the chiles soften and start changing color. Add the pureed beans and continue cooking, stirring occasionally until thickened to your liking. Taste for seasoning and set aside.
Comments
10comments inColado Black Beans
Linda Harnish
Sep 21
This is the first recipe I tried from your site and I believe there is something very wrong. 14 cups of water or do you mean 4 cups? I threw most of the water out which sadly had a lot of flavor.
Pati Jinich
Sep 29
Hey Linda! It is actually 14 cups because the beans take a long time in cooking and most of the liquid should be absorbed. If it was too much for you, try with 12 cups but definitely not 4 🙂
Jim Masciocchi
Sep 21
We’ve been watching your wonderful show for YEARS. We started with KQED in SF, and now watch you on WGBH (streaming) from here in Turin, IT. Just made these Colorado Black Beans. WONDERFUL and so easy. Hope they freeze well. I love eating them in the morning with eggs and tortillas.
Pati Jinich
Sep 29
Awesome Jim, greetings to Italy!
Lisa Lyons
Sep 16
Hola Pati.
¿How much liquid should be left after cooking? I watched you cook 3x, but could never tell how much remained. ¿Should I have cooked with lid cracked? I had quite a bit of liquid left.
Gracia,
Lisa
Pati Jinich
Sep 28
Not really liquid should be left over Lisa, these must have the texture of hummus or just regular refried beans 🙂
Joseph Carp
Nov 26
I made it. YUMMY
Thank you for sharing the recipe
Pati Jinich
Nov 27
My pleasure Joseph, so happy that you liked this recipe!
Anna alvarez
Oct 20
I can’t wait to taste the beans with some warm tortillas n salsa
Pati Jinich
Nov 03
Yum, que rico!