Frijoles Negros (Black Beans)
By Chef Ida Rodriguez


11 ounces Blackeyed Peas pre-soaked 
1 small Organic Yellow Onion chopped 
1 clove Organic Garlic minced 
2 tablespoons Dried Epazote 
3 cups Water boiling 
1/2 cup Queso Fresco 


Boil the 1 cup of water. Add Epazote and allow to steep for 5 minutes. Strain tea. 

Mix all other ingredients. Add 2 cups of water bring to a boil. 

Add Epazote, turn beans down to a gentle boil. Boil 15 - 20 minutes. Add salt to taste. 

Serve with Queso Fresco. Use for refried beans, salads, soups, stews, and casseroles.