A few tips (and a recipe) for your Epazote.
🍃 What is it? A pungently flavored cooked herb, typically with black beans, but also with a wide variety of sauces in all but west-central and northern Mexico.
🔎 Where can you find it?: In some Mexican groceries, growing wild in many places, cultivated in your own garden.
🤔 Choosing: In Mexican groceries, epazote can be rather wilted. It will still be good for cooking.
📌 Storage: Once picked, store epazote in the refrigerator, in a glass with water, as you would cut flowers, loosely covered with a plastic bag; or in the refrigerator, rolled in a very lightly dampened towel, in a plastic bag.
RECIPE ⬇️ ⬇️ Black Beans Cooked with Epazote in an Electric Pressure Cooker (like an Instant Pot)**
Pour your dried black beans into the pot of your pressure cooker. Whatever their volume, add twice that much water. A few slices of onion and a spoonful of lard or bacon drippings add deliciousness. A big sprig or two of epazote add the classic flavor of black beans you’ll find throughout central, southern and southeastern Mexico. For 2 cups of dried beans (about 12 ounces), you’ll need 4 cups water, a small sliced onion, about 2 tablespoons lard or bacon drippings and 1 or 2 sprigs of epazote. Beans are very rarely soaked in Mexico
Pressure cook on high for 1 hour. If time allows, let the pressure release naturally. Uncover, turn the electric pressure cooker to slow-cook or simmer, and season the beans with salt. (The above quantity needs a generous teaspoon.) The beans should be tender; but if they’re not, simmer them on the “sauté” setting for 15 minutes or so to finish the cooking. Two cups of dried beans will give you 6 cups of soupy beans.
20 авг 2024