Mexican Black Beans

Mexican Black Beans are just so good in their simplicity.  If you have a Mexican market within reach, go and grab some epazote, it’s a green herb that really adds a depth to the flavor that is classic Mexican.  If not, use some good ole’ cilantro.  And I have to say…a small dose of lard makes these beans luxuriously incredible.   If you can’t find lard, go with a little bacon grease.  Or, if all else fails, just use plain ‘ole vegetable oil.  Slow cook these for about 2 and half hours…and you’ll love their taste.  Ole!

Mexican beans just getting started
Mexican beans just getting started
Mexican Beans slowly cooking
Mexican Beans slowly cooking

 

Mexican Black Beans
Mexican Black Beans

Mexican Black Beans
 
Prep time
Cook time
Total time
 
Mexican Black Beans are a must-have side for your favorite Mexican, or TexMex, meals. Use these beans when you're building a steak fajita, and you will be really happy. Ole!
Author:
Recipe type: Mexican
Cuisine: Mexican
Serves: 12
Ingredients
  • 1 lb dried black beans
  • 2 tablespoons of lard (or bacon grease, or, vegetable oil)
  • 1 medium white onion, chopped
  • 1 large sprig of fresh epazote*, or ¼ cup of chopped cilantro
  • 2 teaspoons of salt
  • *found at a Mexican market
Instructions
  1. Rinse the beans in a colander
  2. Pour the beans into a large pot (preferably a Dutch oven).
  3. Add 2½ quarts of water, then remove any beans that are floating on the surface of the water.
  4. Add the lard (or oil), onion and epazote (or cilantro)
  5. Bring to a strong rolling boil.
  6. Reduce the heat to low-medium and keep the beans at a low simmer.
  7. Set the lid slightly askew (yahoo).
  8. Gently simmer for 2 hours (add water if getting to dried out).
  9. Stir in the salt and simmer for another 20 minutes to allow the salt to be absorbed by the beans.
  10. Taste and add more salt, if necessary.
  11. Serve at once!

 

 

 

 

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