If you haven’t made that big pot of black beans, you’ll want to soon. They are the base for the refried beans in molletes (a Mexican antojito/snack) and other recipes coming up.

Nearly two decades ago I made my first trip to Mexico – I lived with a family in Cuernavaca and traveled around central and southern Mexico. Some of the places I visited were  D.F. (Districto Federal aka Mexico City), Puerto Escondido, Oaxaca, Puebla, Taxco and so many pueblitos I can’t remember their names.

This trip has a very special place in my heart since it was the first time I packed my bags to venture alone in a new country. But, more significant was that it was my first trip to my Motherland and an amazing personal journey – with much familiarity and even more that was new.

I have vivid food memories from this first extended stay, like the tacos de flor de callabaza I bought trail-side after finishing a hike near some steep ruins where the locals frequented; the just-caught, fried fish served with nopales on a remote beach near Puerto Escondido; the mole in Puebla; and the amazing mercado in Oaxaca. Also on this list are molletes (pronounced mo -YEY -tes). Refried black beans and melted cheese on crusty bread, topped with fresh pico de gallo.

This open sandwich quickly became a favorite. At the time, I was on a budget and molletes were a great anytime meal that was both good and cheap. I think I paid the equivalent of 50 cents or a dollar for two halfs when eating out. Two pieces is a full meal for this chica.

Nearly every time I’ve had them in Mexico, they’ve been served with black beans, although pinto beans are also used. Most of my travels so far have been to central and southern Mexico, and the Yucatan – places where black beans are preferred

To make molletes, you can use my Cuban black bean recipe (no, it’s not sacrilege) or your favorite home-made black or pinto beans. You can also use canned beans; but, if you do, buy the beans whole and make your own refried beans, they’ll taste much better.

Molletes are not fancy food but you’ll be glad to have this recipe in your arsenal of quick to make meals for breakfast, lunch, dinner or snacks. As I write this, I’m thinking one of these topped with bacon would be a Mexican BLT.

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Life happens. I know you’ve been there. There’s more on your plate than you can chew on – whether it’s work, family, unexpected twists and turns, or simply keeping up with the day to day.

I’m not complaining. Just keeping it real.

At times like these, I turn to some staples. Near the top of my list of go to foods are frijoles. In most Latino homes, you’ll find some beans ready to eat. My kitchen is no different. I’ve got an assortment of dried beans and cans in the pantry. Yet, It’s the black beans in the freezer and the fridge that are prized and a necessity.

That wasn’t always the case. Growing up, pinto beans were king. That is, until I fell in love with their black cousin.

Frijoles negros, “turtle beans,” “caraota,” and “habichuela negra,” are just a few of the names for this small, shiny, sweet legume that is predominantly used in the Carribean, central Mexico, the Yucatan, and African cooking.

Despite the fact that I’ve yet to visit Cuba, I’ve been making this recipe with slight variations for nearly two decades. It’s my go to recipe for a big pot of beans – some to eat and the rest to stash in the freezer in quart containers.

Cuban black beans are spiced with bay leaves plus a freshly-made and cooked sofrito of olive oil, peppers, onions, cumin, and lots of garlic. If you’re hip to Cuban food, you probably know that black beans are typically more common to the western region of Cuba, while red beans are more popular in the eastern region’s cuisine.

Regardless, these beans are a must try. Half it if you don’t want to make such a large amount. You can also modify this recipe to make other cultural variations of frijoles negros. Make a Puerto Rican version with my sofrito with culantro and cilantro or a Mexican version using epazote.

We’ll be using these beans for more recipes. Stay tuned.

Salud!

Tidbits on Black Beans:

1. Black Beans and other “common” beans originated in parts of Central and South America.
2. Beans were introduced into Europe in the 15th century by Spanish explorers returning from their voyages to the New World and subsequently spread to Africa and Asia by Spanish and Portuguese traders.
3. Purchasing black beans:  buy newer beans when possible since they cook more quickly than “old” beans.  Store in a sealed container in a cold, dry place. If you have leftover black beans and you purchase more beans, do not mix old and new beans since they have different cooking rates.
4. Cooking black beans:  add salt during the last hour of cooking. I add a tiny pinch of baking soda to my black beans to deter discoloration; this, according to some, is also a method to aide digestion and reduce the incidence of flatulence.

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A sure sign of warm weather is the jingle of the paleta cart being pushed through the neighborhood. The bells calling out to the kids and ice cream lovers like the Pied Piper.

I admit to being lured in just as much as the kiddos. How could I not? Paletas are Mexican popsicles – either cream or water-based treats – served up in traditional and unusual flavors. Any visit to Mexico, especially beachside, is not complete without a visit to the paleteria or heladeria.

When it comes to sweets, I’m generally an “anything-with chocolate” gal. But with my ice cream, I am much less predictable. Last year it was lemon and, so far this year, it’s coconut. Thanks to you and all these coconutmilk recipes.

The paletas de coco (coconut popsicles) that I get from the neighborhood paleta peddler are okay in a pinch.  But, if you want one that’ll make you ooohh and aaaahhh, make your own at home.

This coconut ice cream recipe calls for just a handful of ingredients – coconut milk, cream, vanilla, mango, and shredded coconut – and is very easy to make.

Use it as a guide or inspiration to create a paleta that suits your taste or whatever you have in your pantry. In addition to the coconut milk, you can add sweetened condensed milk, as other Latin American versions do. Or, if you’re watching your waist, use a low fat coconut milk and swap out the cream/milk for the refrigerated coconut milk that has about 80 calories/5 grams of fat. Regardless, I recommend you try it with diced mango or pineapple. And, to add even more texture, use the shredded coconut.

The chunks of mango make for a tangy and sweet bite and cut the richness of the coconutmilk and cream.

If you don’t have popsicle molds, go old-school and make them in some small papercups with popsicle sticks or use your ice cube tray to make mini-paletitas.

If you’re not into popsicles, then I recommend using the same recipe to make coconut ice cream with mango. Just follow your ice cream maker instructions, generally adding the fruit and shredded coconut milk at the end before freezing.

Caution:  this ice cream is addictive.

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Although I have yet to visit Brazil, I am enamored with its culture, food and drink. Brazilian cookery has a unique Latin American flavor, influenced by the country’s inhabitants – Native Indians, Africans, and Portuguese.

In this dish – moqueca de peixe, Brazilian fish stew – the African influence dominantes.

From region to region, there are various versions of moqueca de peixe. The Bahian version, which includes coconut milk and palm oil, is generally considered “the” favorite.

The state of Bahia sits in the northeastern part of Brazil. It is also home to the Coconut Coast, 120 miles of coconut groves, and is the largest producer of coconuts in the country. Today, more than 75% of Bahia’s inhabitants are of African descent, reflecting its historical past. During 16th century colonization of Brazil, the Portuguese used the region as an entry point, bringing with them vast numbers of African slaves to work the sugar plantations.

Malagueta chile peppers and dende oil were ingredients introduced into the region by Africans. Both, are used to make moqueca de peixe.

Malagueta chiles are on the hotter end of the spectrum and can be substituted with serrano chiles, which are more readily available in the United States. Dende oil, also known as palm oil, is less readily available but can be located in Brazilian or Latin American markets. Although you won’t find a traditional version of moqueca de peixe in Bahia without dende oil, in our house we make it without it frequently.

This fish stew is actually lighter than you’d think but it’s loaded with flavor. Although it has coconut milk, lime and a fish/sea food-base, it does not taste similar to Asian curries.

Give it a try and add it to your repertoire of coconut milk dishes. Most Brazilians eat moqueca de peixe with a side of rice and some farofa, seasoned toasted manioc flour.

Bom apetite!

While you cook up this dish, check out the tunes and bio of one of Brazil’s famous singers Jorge Ben Jor on Afropop Worldwide.

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