Epazote is the aromatic herb that adds a unique depth of flavor to traditional Mexican dishes, especially refried beans. This often-overlooked ingredient is the key to recreating the authentic taste of Mexico in your own kitchen. Epazote is used in a variety of Mexican cuisines, from soups and rice dishes to sauces and, of course, refried beans. It’s typically used fresh, similar to bay leaves, but offers a distinct flavor profile unlike any other herb.
This pungent, slightly bitter herb lends a unique complexity to dishes. While the flavor can be intense, using a small amount, like a handful, adds just the right hint of authentic Mexican flavor. Beyond its culinary applications, epazote is also known for its medicinal properties, traditionally used to treat dysentery and prevent flatulence, which might explain its frequent pairing with beans.
This recipe focuses on using epazote to elevate simple refried black beans. Canned black beans are perfectly acceptable, especially for convenience, but if you have the time, using dried beans that have been soaked and cooked adds an extra layer of richness. The key is to thoroughly drain the beans, whether canned or cooked, to allow the flavorful chicken stock to infuse the beans properly.
The supporting ingredients for this dish are simple aromatics: white onion and garlic. The finely diced white onion is sautéed until softened, building a flavor base for the beans. The garlic, however, is treated specially.
Golden brown fried garlic slices on a cutting board
The garlic cloves are thinly sliced and fried until golden brown and crispy. These are then set aside to be used as a crunchy topping, adding both flavor and texture to the finished dish. This method prevents the garlic from becoming soggy and ensures a delightful contrast to the creamy beans.
Chicken stock is the liquid of choice for this recipe, providing a richer flavor than water. The amount of chicken stock used will determine the consistency of the refried beans. Use less for chunkier beans and more for a smoother, creamier texture.
Refried black beans simmering in a pot with epazote leaves
Once the onions are sautéed and the beans are added to the pot, the mashing process begins. The chicken stock is gradually incorporated, and the beans are mashed to the desired consistency. The fresh epazote leaves are added towards the end of the cooking process, allowing their unique flavor to infuse the beans. After simmering for about 5-10 minutes, the epazote leaves are removed.
A bowl of refried black beans topped with fried garlic, cilantro, and crema
A final touch of salt enhances the overall flavor profile of the refried beans. The fried garlic slices, along with fresh cilantro and a dollop of crema, make the perfect garnish. Other toppings, such as cotija cheese, can also be added to personalize the dish. This simple yet flavorful recipe comes together quickly and showcases the unique and essential role of epazote in authentic Mexican cooking. The crispy fried garlic adds a surprising and delightful textural element, elevating the humble refried bean to a new level of culinary enjoyment.
