Best Easy Frijoles Colados Yucatecos Recipe

Rinse the dried black beans thoroughly, discarding any debris, then soak in water overnight or for at least 8 hours.

Drain soaked beans. In a large pot over medium-high heat, combine beans, 7 cups fresh water, halved white onion, garlic cloves, habanero pepper, and epazote.

Bring to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours, until beans are soft but not mushy. Remove and discard habanero and epazote.

Remove the onion and garlic; blend beans and broth together in batches until completely smooth. For the traditional silky texture, press blended beans through a fine-mesh sieve back into the pot.

Return strained bean purée to medium heat. Stir in salt and olive oil. Cook uncovered, stirring constantly, until the mixture thickens to a velvety sauce, about 12 minutes. Adjust seasoning and serve hot.