Frijoles Negros con Chicharron
Serves 3
Submited by Maria Martinez
About the Recipe
Maria's mom taught her this history. She typically accompanies it with rice. Her aunt had a diner in a market in Guatemala. This is a traditional Guatemalan dish that typically has pepitas, but Maria and her family prefer it without and have added their own tradition to making this dish.
Ingredients
- 1 pound dried black beans
- 1 head garlic
- 1 peeled yellow onion
- 1 teaspoon salt
- 2 pounds chicharron (whole chunks)
Directions
- Wash beans three times with fresh water. Rub beans with hand in colander and running water.
- Add beans, garlic, onion (cut across on top of it to release more flavor), and chicharron to one large pot. Cover beans with about 1 gallon of water.
- Boil beans and water until beans are tender. They should reach a rolling boil. Squash one bean- if it squashed easily, they are ready to be salted.
- Add one teaspoon of salt, or to taste.
- Once everything is tender, the chicharron and the beans, it is ready to eat! You should have a slightly thick boiled bean mixture.