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
- 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
- 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!