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Thursday, June 2, 2016


Mexican Black Beans with Epazote
Curious how to use the epazote you purchased from your nursery? Try this tasty, easy recipe!

1lb dried black beans
3 cups chicken stock
3 cups water
2 large sprigs of fresh epazote
1/2 lb chopped chorizo
1 diced onion
2 diced celery stalks
2 diced carrots
1 tbsp chopped garlic
1tbsp ancho chile powder
1tbsp cumin

1) Soak beans in water overnight, drain and rinse.
2) Preheat oven to 300 degrees.  Place beans, chicken stock, water, and epazote in a Dutch oven.  Bring to boil on stove, skim off foam, cover, then bake for 1 1/2 hours.
3) Brown chorizo in large skillet - remove browned chorizo, leaving fat to cook the onions, carrots, celery, and garlic over medium heat until soft.
4) Remove beans from oven, stir in veggies and chorizo along with chile powder, cumin, and salt to taste.
5) Cover and bake for 1 hour.
6) Enjoy!

Recipe courtesy of North Park Nursery.

Epazote makes a great herb, but go easy on it as a salad
What is Epazote?
Definition: This Mexican herb that has a very strong taste and sometimes has a gasoline or perfume type odor. It has been used in Mexican cuisine for thousands of years dating back to the Aztecs who used it for cooking as well as for medicinal purposes. Although epazote is poisonous in large quantities, it has been used in moderation to help relieve abdominal discomfort (gassiness) that can come from eating beans.

It has become a distinct flavor in Mexican cuisine and is now used to season a variety of dishes including beans, soups, salads and quesadillas. The older leaves have a stronger flavor and should be used sparingly. Younger leaves have a milder, yet richer flavor.

Epazote grows well in tropical and sub-tropical climates and will reach a height of over 2 feet.


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