Slime Dip With Pus AKA Frijoles Negros
Adapted from Food For The Dead
Preparation time: 20 minutes plus 6 hours soaking time if using dried
Cooking time: 25 minutes (pressure cooker) to 1.5 hours (stovetop)
- 1.5 cups/300g/10.6ozs dried black turtle beans
- oil for frying
- 3 rashers middle bacon, chopped
- 1 medium sized onion, chopped
- 3 cloves garlic, chopped
- 1 cup/250ml/8.8flozs beef stock
- 1 birds eye chilli or jalapeno chilli
- salt and pepper to taste
- Finely chopped herbs steeped in oil for "pus"
- Red corn chips to serve
Step 1 - Place beans in a very large bowl and cover with 6 cups of cold water. Soak overnight.
Step 2 - Rinse the beans very well until the water runs clear. Then place in a large pot or pressure cooker and cover with water and cook for 1 hour. I didn't have time so I made these in the pressure cooker, cooking them for 15 minutes on medium pressure.
Step 3 - Drain the beans and then heat a large cast iron pot on medium to high heat. Fry the bacon, onion and garlic in a tablespoon of oil until fragrant. Add the beans, beef stock and chilli and simmer for about 10 minutes. Season with salt and pepper.
Step 4 - Take a stick blender and process it until it becomes a dip like consistency. Serve hot or cold and when plating up, add a little green herb oil. I forgot to do this for the photos-oops!