Senora Aldegunda Cisneros de Andrade, Tezoatlan
In the Mixteca Baja, this way of cooking beans calls for frijoles bayos or colorados grown in the area and not the ubiquitous black beans used in many parts of Oaxaca. Pinto beans can be used as a substitute.
Locally, this dish is served as a main course with white rice or to accompany a carne asada.
8-10 portions
1 1/4 pounds (about 500 g) pinto or other light brown beans, cleaned, rinsed, and strained
Salt to taste
1/2 cup (85 ml) water
12 costeno chiles, broken up with seeds
3 garlic cloves, roughly chopped
1/4 teaspoon cumin seeds, crushed
1/2 teaspoon dried Mexican oregano leaves
4 tablespoons lard or vegetable oil
2 large yerbasanta leaves, fresh or dried
Put the beans into a large pot, cover well with water, add salt to taste, and cook over medium heat until soft, about 2 hours, depending on age of beans. They should be rather soupy.
Put the water into the blender jar; add the chiles, garlic, cumin, and oregano and blend until smooth.
Heat the lard in another pan and fry the chile mixture over high heat until reduced and seasoned, about 3 minutes. Add to the beans and their broth, mashing the beans down a little to absorb the seasoning, about 10 minutes over medium heat.
Add the yerbasanta leaves in small pieces and continue cooking for 3 minutes more. Serve in soup bowls.
Excerpted from Oaxaca al Gusto: An Infinite Gastronomy by Diana Kennedy. Copyright 2010 by Diana Kennedy. Excerpted by permission of University of Texas Press.
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