Achiote Frijoles Recado

Adapted from Achiote Beans Recado
Serves 2

• 1 1/2 cups cooked pinto, mayocoba, or black beans¹
• 1/2 white onion, finely chopped
• 1 jalapeno, seeded, minced
• 3 cloves of garlic, crushed
• 1 cup water or stock
• juice of 1 large lemon
• 1 tbsp tomato paste
• 1 tsp ground annatto powder
• 1/2 tsp ground cumin
• 1/2 tsp oregano
• dash of ground cloves
• dash of hot paprika or cayenne
• salt and pepper
• 1 tbsp oil

In a medium pot, heat oil over moderate heat. Saute onions until browned, then add jalapeno and garlic. Fry for another minute or two, then add the spices and tomato paste. Cook until fragrant. Pour in water/stock, lemon juice, stir well making sure to scrape up the fond at the bottom. Stir in the beans, bring to a simmer and cover, reducing the heat to low.

Let the beans cook for 30 to 45 minutes, checking periodically to ensure they haven't boiled dry. Add water as necessary. When done, the beans will be meltingly tender and the sauce extremely thick.

Serve on the side as an accompaniment, or as part of a burrito, or as I did as part of Tacos de Verdolaga con Achiote Frijoles Recado y Guacamole. Check in Friday for the guac recipe!

Notes:

1. Equivalent to 1/2 cup dry beans or 1 15 oz can, drained.