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 Black Beans

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!

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Course: Mexican

Cuisine: Mexican

Keyword: Beans, Side Dish

Prep Time: 5 minutes

Cook Time: 3 hours

Total Time: 3 hours 5 minutes

Servings: 4 people

Calories: 228kcal

Author: Kris Longwell

Ingredients

• 1 lb dried black beans
• 2 tbsp lard or bacon grease, or, vegetable oil
• 1 medium white onion chopped
• 1 large sprig fresh epazote* or 1/4 cup of chopped cilantro
• 2 tsp salt
• *found at a Mexican market

Instructions

• Rinse the beans in a colander
• Pour the beans into a large pot (preferably a Dutch oven).
• Add 2 1/2 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.
• Serve at once!

Nutrition

Calories: 228kcal

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