Frijoles negros de la olla con nopalitos from Asada: The Art of Mexican-Style Grilling (page 135) by Bricia Lopez and Javier Cabral

  • epazote
  • garlic
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Allow dried beans to soak for at least 2 hours, or overnight.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pollo Yucateco asado; Salsa de chile ancho en escabeche; Salsa almendrada

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow dried beans to soak for at least 2 hours, or overnight.

  • SheilaS on July 28, 2023

    Made these with Rancho Gordo frijol negro de vara from Chiapas and I just loved the flavor from the epazote and the nopales. I've been using these in quesadillas but they really shine in a bowl as the pot liquor is amazing.

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