This is an adaptation of a recipe from the New York Times.  We've made it for many people who are not vegan and it always gets rave reviews.  It’s a great dish to make on the weekend.  Before starting, please read through the entire recipe.

 

***Please note, this recipe makes double the amount of beans you need

for this Enfrijolada recipe (with 12 corn tortillas).   We refrigerate the extra

black beans for quick meals later in the week.  You can use the cooked beans f

or beans & rice, in salads, pastas or virtually any dish. If you absolutely do not

want extra cooked black beans, use half of the amount for each ingredient,

except for the tortillas (you still need 12).     

 

• 1 lb. black beans, washed,  picked over, rinsed and soaked in 2 quarts water overnight

• 2 onions, peeled, cut in half (the onion will be removed at the end of cooking so do not

cut it any smaller)

• 4-6  cloves garlic, mined

• ¼ cup chopped fresh cilantro plus more for garnish

• 3 tsp. cumin

• 2 tsp. mild chili powder

• salt

• 12 corn tortillas

• walnuts (optional)

• onion slices for garnish (optional)

 

Pick over the beans, rinse in a colander then put them in a large bowl with two quarts  cool water.  Let the beans soak overnight.  

The next morning, put the beans and the soaking water in a large pan or dutch oven.  Add additional water as needed so that the water is about 1 ½ inches above the beans.  Add half of the garlic you are using and 1 onion, cut in half (you will remove the onion later so don’t cut it any smaller).   Do not add any salt at this point!  Bring the beans to a boil, reduce the heat to simmer, then cover and cook for 1 hour.  Spoon off any foam that forms at the top.  

 

After 1 hour, add the remaining onion (cut in half), garlic, cilantro, cumin and chili powder.   Cover and continue to cook another 45 to 60 minutes.  Uncover and add 1 to 2 teaspoons salt, then cover and cook until the beans are very soft and the broth is thick and soupy.  

Turn the heat off, remove the onions from the beans and discard them.  

 

At this point, remove half of the cooked beans and broth.  You will refrigerate these and use them for another meal.

Use an immersion blender or food processor and puree the beans.   The bean mixture should be creamy, but still have some texture.  Return the pureed beans to the pot, add additional salt to taste and keep warm.

 

When ready to serve, warm the corn tortillas in the microwave, 4 at a time, in a damp dish towel for about 30 seconds.  

To Serve:  In a lightly oiled casserole dish, spoon ½  cup of the pureed beans over the bottom of the dish.  Using tongs, dip each warmed tortilla into the pot of beans.  Remove the tortilla and place it on top of the beans in the casserole dish, then gently fold the tortilla  into quarters. 

Continue doing this, arranging the tortillas in overlapping rows, until you have

used all 12.  Pour the remaining pureed lack bean mixture over the tortillas. 

Garnish with chopped fresh cilantro, walnuts and thin slices of onion, if desired.  

This dish is great with fried bananas or tomato & parsley sauce.

For the fried banana recipe, click here.