From gourmetsleuth.com
Epazote
(pigweed, mexican tea)
Epazote - pronounced [eh-paw-ZOH-teh]
An herb well-known to Mexican and Caribbean cooking. The name comes from the Aztec (Nahuatl) epazotl. It is also known as pigweed or Mexican tea and is frequently regarded as a garden pest. It is most commonly used in black bean recipes to ward off some of the "negative" side affects of eating beans. Much like cilantro, it is referred to as an "acquired taste". The herb is quite pungent and some say it smells like gasoline or kerosene.
History and Lore
Epazote was brought to Europe in the 17th century from Mexico and used in various traditional medicines. The herb was used by the Aztecs as a medicine as well as a culinary herb.
Buy and Store
Epazote can normally be found fresh in Mexican grocery stores or is available air-dried. One teaspoon of dried epazote leaves is equivalent to about one branch, or 7 fresh leaves. Fresh epazote leaves can be placed in a plastic bag and stored for up to 1 week. You can air-dry the fresh leaves and store in a jar with a tight-fitting lid.
Medicinal Uses
Epazote contains compounds which actually act as an anti-gas agent when cooked with beans. It's chief use was as an agent to expel intestinal hookworms (wormseed). According to The Ultimate Book of Herbs and Herb Gardening it has also been "recommended for nervous disorders, asthma, and problems with menstruation). CAUTION: This herb is poisonous in large doses.
From Gourmet, July 1997
frijoles borrachos
"Drunken" Beans
1 pound dried pinto beans
1 large white onion
2 tablespoons lard or vegetable oil
2 fresh epazote sprigs or 1 teaspoon dried epazote, crumbled, if desired
1 teaspoon salt
6 bacon slices
2 cups Fresh Tomato Salsa
1/2 cup beer
Pick over beans. In a large bowl soak beans in cold water to cover by 2 inches for 1 day.
Drain beans and halve onion. In a 5-quart kettle simmer beans, lard or oil, onion, and epazote, if using, in water to cover by 2 inches, covered, 45 minutes, or until beans are almost tender. Add salt and simmer beans until just tender, about 15 minutes more. Beans may be prepared up to this point 2 days ahead and chilled in cooking liquid, covered. Drain beans in a colander.
Chop bacon and in a large heavy skillet cook over moderate heat, stirring, until browned. Add beans, salsa, beer, and salt to taste and cook, stirring, until most of liquid evaporates, about 10 minutes. Beans may be made 2 hours ahead and kept at cool room temperature. Reheat beans before serving. Servings: Makes 16 servings.
