Frijoles Colados de Fin de Semana
Frijoles Colados·(free-HOH-les coh-LAH-dos)
Sunday Morning Rituals: Cochinita Pibil & The Suburban Pib
For a first-generation kid growing up in an Ohio suburb, Sunday mornings didn't always smell like pancakes—sometimes they smelled like roasting pork and the deep, earthy aroma of black beans simmering on the stove. If Cochinita Pibil is the undisputed king of the Yucatecan weekend table, these strained beans are the quiet matriarch holding the entire meal together. The secret the grandmothers brought over isn't just taking the time to push pureed beans through a fine sieve until they're as luxurious as a French purée; it's blistering a whole habanero in hot pork lard to perfume the dish without unleashing its fiery heat. It is the perfect, comforting foundation for a suburban weekend feast, tasting exactly like the homeland.
Before you start
Soak the beans overnight.
Place the sorted black beans in a large bowl, cover with a few inches of cold water, and soak overnight to draw out the gas-producing starches.
Ingredients
- dried black beans1 lb
- water10 cup
- white onion1/4 med
- fresh epazote1 large sprig
- kosher salt1 tbsp
- pork lard4 tbsp
- white onion1/4 med
- fresh habanero pepper1 whole
Method
- 01
Simmer the beans with epazote and onion.
Drain the soaked beans, discarding the water, and place them in a heavy pot with 10 cups of fresh water, the intact quarter of onion, and the epazote sprig. Bring to a boil, skim any foam, then lower to a gentle simmer for 1 1/2 to 2 hours until completely tender, stirring in the salt during the last 30 minutes.
- 02
Blend the beans into a fine puree.
Discard the spent epazote sprig, then transfer the beans, their cooking liquid, and the boiled onion to a blender and process on high until entirely smooth, working in batches if necessary.
- 03
Force the puree through a fine-mesh sieve.
Place a wire strainer over a large bowl and vigorously press the blended mixture through with a rubber spatula. Discard the fibrous skins left behind in the strainer, leaving you with pure, black silk.
- 04
Infuse the lard with habanero and onion.
In a heavy skillet, heat the pork lard over medium until shimmering, then add the sliced onion and the whole, uncut habanero pepper, sautéing for 5 to 8 minutes until the onion edges brown and the habanero blisters. Keeping the habanero whole perfumes the fat without making the beans overly spicy.
- 05
Fry and reduce the strained beans.
Carefully pour the silky bean puree into the hot, infused lard, stirring continuously as it sizzles and splatters. Simmer on medium-low for 15 to 20 minutes, stirring frequently, until it thickens to the consistency of a rich, creamy pudding.
Notes
Source the right ingredients.
Seek out butcher-rendered pork lard and fresh epazote at a local Latin market; they are the non-negotiable foundations of authentic Yucatecan flavor.
Plan for leftovers.
These beans naturally thicken in the refrigerator overnight, evolving into the perfect dense filling for next-day panuchos or tostadas.