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Black Beans with Epazote

1 lb black beans (dried)

 3 cups chicken stock 

3 cups water

 1 tbsp epazote

1/2 lb chorizo sausage (chopped fresh) 

1 diced onion 

2 carrots (diced) 

2 celery (diced, stalks) 

1 tbsp chopped garlic 

1 tbsp ancho powder 

1 tbsp ground cumin 

1 tbsp achiote paste or 1/2 tbsp annatto seed powder 

1 tbsp cacao nibs (optional, but they add subtle chocolate flavors - think mole) 

Soak black beans overnight in cold water to cover. Drain and rinse. Preheat the oven to 300°F. Place the beans, chicken stock and water, and epazote in a Dutch oven. Bring to a boil on the stove top, skim off foam, then cover and bake for 1 1/2 hours. 

In a large, heavy skillet, brown chorizo sausage. Remove the chorizo, leaving the fat in the pan. Add onion, carrots, celery stalks, and garlic to the pan and cook over medium heat until the vegetables become soft. 

Remove the pot of beans from the oven and stir in the vegetables and chorizo, along with the rest of the spices and salt to taste. Cover and bake for 1 hour, or until the beans are soft. 

This dish paired very well with Frog's Tooth's 2011 Pinot Grigio, a San Francisco 2012 Double Gold Winner!