Dining In 1 minute 13 October 2022

Recipe: Black Beans from NYC Bib Gourmand Sobre Masa

From Sobre Masa chefs-owners Diana Montano Wangeman and her husband Zack come these Oaxacan-style black beans.

Brooklyn Ed's Pick Mexican cuisine New York City Recipe

Every meal at Bushwick tortilleria Sobre Masa must begin with a basket of chips and guacamole. Chef-owners Diana Montano Wangeman and her husband, Zack, are humble about the only appetizer on the menu, but what a start it is. The chips are freshly fried, made in-house in the same kitchen where you can watch the team nixtamalize, mill and knead heritage Mexican corn into beautiful, soft tortillas. Order them with a side of Oaxacan-style frijoles (served with queso fresco), a favorite of the Montano Wangemans, then try your hand at making them at home.

Black Beans

Ingredients

  • 1lb black beans
  • 6 garlic cloves
  • 10 dried avocado leaves
  • 3 ea dried arbol chiles
  • 1/4 cup olive oil or lard

Instructions

  • Soak black beans overnight. The next day, strain out beans and add to a 4 quart pot. Add water until it's 4" above the beans. Boil for about 90 minutes or until tender.
  • In a second 4 quart pot add the olive oil. On medium heat add the garlic until golden brown. Add the avocado leaves and arbol chiles and stir until the leaves and chiles darken and become aromatic.
  • Add the black beans with the cooking liquid to the oil. Reduce to a simmer and simmer for 5 minutes.
  • Season with salt and blend until smooth.
Humble and delicious - Sobre Masa's Oaxacan-style black beans © Melissa Hom/Sobre Masa
Humble and delicious - Sobre Masa's Oaxacan-style black beans © Melissa Hom/Sobre Masa
Sobre_Masa_chefs_credit-Adam_Friedlander.jpg

Sobre Masa chefs-owners Zack Wangeman and Diana Montano Wangeman
© Adam Friedlander/Sobre Masa

Hero image: Sobre Masa's Oaxacan-style black beans
© Melissa Hom/Sobre Masa

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