Frijoles Negros Con Rajas y Elote
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Our mouthwatering Frijoles Negros Con Rajas y Elote (black beans and corn) recipe is a simple, delicioso combo of two staple Mexican ingredients fired up with fresh chili, onion and garlic. Whether they're scooped up with totopos or enjoyed as a side, they are the tastiest addition to any Mexican feast!
SPICINESS
SERVES
8
COOKING TIME
30min + 4 hours soak, 1.5hrs cooking beans
Cooking beans
- 500g black beans
- ½ onion
- 3 garlic cloves
- 1 tbsp rock salt
Ingredients
- ¼ onion
- 2 corns
- 4 long green chillies
- 120ml oil or pork lard
Cooking Instructions
- Clean the black beans & soak them in water for at least 3 or 4 hours.
- Drain the soaked beans & place them in a pot with onion & garlic. Add enough water to cover the beans generously (we’ll cook them for about 1 & a half hours).
- Bring the pot to a boil over medium-high heat, then reduce the heat to simmer for 1 hour.
- After 1 hour, check if the beans need more water. If they do, add warm water (not cold) & salt. Let them cook for another 30 minutes.
- Julienne the onion & cut the kernels from the corn. Heat oil in a pan.
- Pan-fry the corn until cooked, then add the onion & chillies.
- Once the chillies are slightly browned, add the beans to the pan. Cook everything together & let it simmer for 15 minutes.
- You have two options: either mash everything with a potato smasher or blend it.
- ¡Buen provecho!
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