Refried Beans for Zarape De Pato

Serve with Zarape De Pato. Epazote is similar to, and can be replaced with, chopped fresh cilantro.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, February 2003


  • 1 cup black beans, picked over
  • 4 cups water
  • 1/2 teaspoon dried epazote
  • 1 garlic clove
  • 1 teaspoon coarse salt
  • 2 tablespoons vegetable oil or duck fat


  1. Bring beans and the water to a boil in a medium saucepan over medium-high heat. Reduce heat; simmer until tender, about 1 hour. Add epazote, garlic, and salt; cook until beans are very soft, about 15 minutes. Set aside to cool in liquid.

  2. Working in batches, puree beans (including garlic) in a food processor to form a fairly smooth paste, adding cooking liquid as needed. Heat oil in a large saute pan over medium-high heat. Add bean puree; cook, stirring, until the oil is incorporated, about 5 minutes. Serve hot.


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