Some dishes, most dishes, actually, are better when they are simple and the ingredients are allowed to shine.
This iconic Mexican side dish is no exception. 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 we 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 a half hours…and you’ll love their taste. They are wonderful alongside our Best-Ever Mexican Rice.
HOW TO MAKE MEXICAN BLACK BEAN
As mentioned, these beans are not difficult to make at all. You just need to allow enough time for them to simmer.
Now remember, if you don’t have access to a Mexican market and can’t get your hands on fresh epazote, no worries, fresh cilantro still delivers authentic, delicious taste.
We use our Dutch oven to prepare these beans, but any sturdy pot will do the trick.
SIMMERING DEEPENS THE FLAVOR
Once you have brought the Mexican Black Beans to a boil, turn down the heat and let them simmer.
We place the lid on the pot but don’t completely cover it. Leave it somewhat askew.
EXPERT TIP: Periodically keep an eye on the beans. You’ll need to give them a nice stir every now and then and add more water if getting a little dry.
These beans can take quite a bit of salt.
After a couple of hours of simmering, give them a taste sample, and add more salt if necessary.
We reheating, simply add back to the pot and gently heat until simmering. If they are too thick, you can thin them with a little chicken stock, vegetable stock, or water.
Ready to make the best Mexican Black Beans this side of the Rio? Go for it!
And when you do, be sure to take a photo, post it to Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!
Mexican Black Beans
- Dutch oven, or large sturdy pot
- 1 lb black beans dried
- 2 tbsp lard or bacon grease, or, vegetable oil
- 1 medium white onion chopped
- 1 large sprig fresh epazote or ¼ cup of chopped cilantro
- 2 tsp salt or more, to taste
- Rinse the beans in a colander
- Pour the beans into a large pot (preferably a Dutch oven).
- Add 2½ quarts of water, then remove any beans that are floating on the surface of the water.
- Add the lard (or oil), onion and epazote (or cilantro)
- Bring to a strong rolling boil.
- Reduce the heat to low-medium and keep the beans at a low simmer.
- Set the lid slightly askew (yahoo).
- Gently simmer for 2 hours (add water if getting to dried out).
- Stir in the salt and simmer for another 20 minutes to allow the salt to be absorbed by the beans.
- Taste and add more salt, if necessary.