CREAMY STRAINED BEANS
TSAAJ BI BU’UL may be the Mayan reputation for this dish. Tsaaj signifies something that is enriched by cooking in lard or oil. Bu’ul may be the Mayan word for “bean”. In Spanish, frijol is “bean” and colado means “strained.” Actually, this typical Yucatecan black bean dish is cooked with lard to enhance, then strained to creamy level of smoothness. You will find three traditional textures of frijol colado: aguado, espeso and seco (watery, thick and dry). The feel is selected based on the use. Throughout Yucatán, aguado is offered in a tiny bowl being an accompaniment to some meal, and it is eaten either like a soup or it might be drizzled onto meats or tacos. Espeso can be used for botanas. for example panuchos. And seco is utilized within the Yucatecan form of refried beans, offered being an accompaniment on the fully-plated meal. The main difference is just the quantity of cooking liquid left within the beans when pureéd. If a lot of the liquid evaporates during cooking, you might add water or chicken stock to attain a soupy consistency for that aguado. In order to achieve either the espeso or even the seco. simply prepare longer.
Yield: 10-15 servings
• 1 lb. (500g) black beans
• 12 cups (3 liters) water
Step One RINSE AND CLEAN the beans. Soak beans in water overnight alternatively, provide a boil, prepare for ten minutes, then cover, off heat and steep for just one hour.
• 6 cloves garlic clove, peeled and charred
• 1 chile x’catik or habanero. charred
• 2 oz. (60g) slab bacon
• 1 stem epazote
Step Two ADD Garlic clove, WHOLE CHILE, BACON AND EPAZOTE towards the beans. Provide a boil, reduce heat, and simmer for 2 hrs. Add water when needed to help keep beans completely covered.
• 3 Tbsp .. (45ml) lard (Substitute: vegetable oil)
• 1 white-colored onion, peeled, charred and coarsely chopped
• 2 teaspoon. (10ml) salt, in order to taste
• ¼ teaspoon. (1.25ml) ground pepper
Step Three HEAT FAT IN HEAVY SKILLET until hot although not smoking. Add onion and prepare gradually until translucent, 8-ten minutes. Transfer fat/onion mixture to beans stir to include. Continue cooking about another hour, or until beans are tender. Add water when needed to help keep beans completely covered. Look for seasonings and add pepper and salt when needed.
Step Four REMOVE CHILE, BACON AND EPAZOTE and discard. Dealing with an immersion blender or mixer, purée beans until smooth.
Step Five STRAIN BEANS via a fine sieve right into a medium stockpot. Press finished a rubber spatula to get rid of just as much pulp as you possibly can. At this time, look for thickness. Add water to thin, or simmer uncovered another 30 minutes to thicken. Serve, use within a recipe for example for Panuchos. or proceed with recipe for Frijol Refrito.
