Popular in South American and Latin cuisine, there's a special herb that has been used to enhance flavors and soothing digestion for centuries–epazote. Not only does epazote add unique flavor profile to your dishes, it's also been backed by science for its ability to reduce gas and bloating in which can be found in many bean dishes in Latin cuisine.
Epazote has a distinctive flavor that is earthy, citrusy, and slightly pungent making it ideal for a variety of dishes. However, its true prowess is revealed when paired with beans - a culinary combination that has stood the test of time. Epazote contains compounds, such as ascaridole and limonene, which exhibit antimicrobial and carminative properties that help not only reduce the gas-producing effects of beans but also aid in breaking down complex sugars that lead to digestive discomfort.
Here is a recipe of Refried Beans using my most favorite and creamiest beans, peruano beans.
Ingredients:
- 1 cup raw Peruano (Peruvian) beans (also known as canary beans or mayocoba beans)
- 3 bay leaves (fresh if possible)
- 3 cloves of garlic, peeled
- 1 teaspoon mineral salt
- 2 teaspoons ground cumin
- 2 teaspoons finely minced Epazote (fresh or dried)
- 1/2 sweet onion, diced
- 2 shallots, diced
- 2 tablespoons lard or tallow
- Optional toppings: cotija cheese, radish, cilantro, pickled veggies, and peppers
Instructions:
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Soak the Peruano Beans:
- Rinse 1 cup of raw Peruano beans and soak them overnight. This helps to soften the beans and reduce cooking time.
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Prepare the Beans:
- Drain and rinse the soaked beans, removing any skin or stones that may be present.
- Place the beans in an Instant Pot and add enough water to cover them. Toss in the bay leaves, garlic cloves, and mineral salt.
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Pressure Cook the Beans:
- Set the Instant Pot to high pressure and cook the beans for 20 minutes. This will ensure they become tender and flavorful.
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Flavorful Base:
- In a frying pan, melt 2 tablespoons of lard or tallow over medium heat.
- Add the diced sweet onion and shallots, gently stirring until they become translucent.
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Infuse the Epazote:
- Stir in the ground cumin and the cooked beans (without their water) into the onion and shallot mixture.
- Pour in 2 cups of the bean-cooking water, discarding the excess.
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Let the Flavors Marry:
- Lower the heat, cover the pan, and let the mixture cook for about 15 minutes, allowing the flavors to meld.
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Creamy Goodness:
- Once the beans are soft, either use a masher or a hand blender to create a smooth and creamy consistency.
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Garnish and Serve:
- Your Epazote-infused Peruano beans are now ready to be served. Top them with crumbled cotija cheese, sliced radish, chopped cilantro, and a sprinkle of pickled veggies and peppers for an extra kick of flavor.
