The ingredient to season the beans in the pot so that they are thick

Beans are one of the most popular, nutritious and versatile foods. There are many ways to prepare them, from refried beans with sausage and cheese, to making them with eggs, with rice, enfrijoladas and thick, brothy beans with a special ingredient: epazote.

Pot beans are one of the dishes of Mexican cuisine, as they are present in almost all kitchens, especially in the most traditional kitchens: those of grandmothers.

In a dish that most Mexicans must associate the smell of beans with memories of their childhood, and to season the beans and make them thick and delicious, adding a few leafy branches of epazote can make a big difference.

This plant was highly appreciated by the indigenous people for its medicinal properties, flavor and aroma, to the point that today it is used as an ingredient in Mexican cuisine such as tamales, sauces, quesadillas, chile-atole, esquites, corn, and soups, giving a delicious flavor to food.

Epazote has been used since pre-Hispanic times as a home remedy to relieve menstrual pain (colic), stomach pain, and intestinal pain. It is also known for its ability to eliminate parasites, decongest the respiratory tract, increase breast milk production, and help calm nerves, among other things, according to the Mexican government website.

The specialized portal Directo al Paladar recommends accompanying the thick pot beans with the pork rinds stewed in green sauce or the shredded chicken cakes in green sauce.

Step by step to season the pot beans so that they are thick

A grandmother’s secret that this portal shares to season the beans in the pot, is epazote, garlic, oil and the beans themselves.

1) Prepare the beans of your choice as you normally do with salt, garlic, onion and water. It is important to make sure that they are never left without water.

2)The seasonings should be finely chopped, including three cloves of garlic and a small piece of onion.

3) Set aside a cup of beans, blend and set aside.

4) In a frying pan, add a splash of oil, over medium heat, sauté the garlic and onion until golden. Then add the cup of blended beans to sauté.

5) Once the beans begin to boil, add the rest of the beans with broth and about 6 leafy epazote branches.

6) Season for a couple of minutes and it is ready to serve.

Epazote is an herb that adds flavor and makes a difference in the preparation of beans. It is a Mexican cooking trick that will add flavor to this dish.

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