Category:
Main Courses, Side Dishes, Appetizers

Seasons:
November, October, September

Courtesy of Lucinda Hutson – Photography by Jenna Northcutt
Recipe adapted from The Herb Garden Cookbook

A ceramic bean pot, or olla imparts a subtle earthiness and makes these black jewels taste even better. The anisey-flavor of Mexican mint marigold adds its distinct flavor made even better with festive fall condiments!

If mint marigold is not available, add 1 teaspoon anise seeds along with the spices, and substitute oregano and fresh mint

For 1 Batch(es)

1 pounds dried black beans, sorted and rinsed
Water or broth to cover about 2 inches above beans in pot
3 tablespoons bacon fat or olive oil
1 whole onion, quartered (each quarter studded with 1 whole clove)
4 cloves garlic
1 tablespoons Lucinda's Festive Fall Seasoning
2 fresh bay leaves
2 whole dried ancho chiles
2 tablespoons fresh Mexican mint marigold, chopped (or 2 teaspoons dried)
Salt to taste
1/2 bottle (or more) Mexican beer such as Bohemia

For garnish:

Chopped green and/or red onions
Crumbled bacon
Mint marigold sprigs and golden flower petals
Fresh corn kernels
Chopped tomatoes

Frijoles Negroes en Olla Directions

Cover beans with cold water or broth, removing any beans that float. Add oil or fat, onions, garlic, spices, and chiles. Bring to boil, then lower to simmer, partially covering pot with lid. Cook for about 1 hour, adding warm water or room temperature beer as needed.

When beans are nearly tender, add salt and mint marigold. Cook another 15 minutes or until most of the liquid has absorbed.

Garnish and serve with tortillas.