Beans play a large part in Latin American cuisine due to their high protein in a region meat was not as easily available historically. Looking to history is a great way to find alternatives to modern meaty diets. Here’s a recipe for Mexican Frijoles from Elizabeth Lambert Ortiz’ The Book of Latin American Cooking
Over the years I’ve tried SO many recipes for black beans, and ALWAYS, I return to this, E.L.Ortiz’ exquisite recipe.
It is truly, the best and tastiest.
Try to find EPAZOTE! It gives the beans that wonderful just-like-my-great-grandmother’s-cooking flavor; Bay leaves don’t come close!
I found some epazote plants at a Farmer’s Market, they happily grew like weeds and spread in their container.
This herb is also great in CHILAQUILES!