Mexican Black Beans

Course: Appetizer or Side Dish

Cuisine: Mexican

Keyword: Beans, Friloges recipe, how to make Mexican black beans, Side Dish, Tex-Mex side dish

Prep Time: 5

Cook Time: 3

Total Time: 3 5

Servings: people

Calories: 163kcal

Author: Kris Longwell

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!

Print Recipe

Equipment

Dutch oven, or large sturdy pot

Ingredients

1 lb black beans dried
2 tbsp lard or bacon grease, or, vegetable oil
1 medium onion chopped
1 jalapeno stem, seeds, and ribs removed, finely chopped
2 cloves garlic minced
2 sprigs epazote or ¼ cup of chopped cilantro
2 tsp salt or more, to taste

Instructions

Rinse the beans in a colander.
Pour the beans into a large pot (preferably a Dutch oven).
Add enough water to cover the beans by a couple of inches. Bring to a boil.
In a skillet, melt the lard (or grease or shortening) over medium heat. Add the onion and jalapeno and cook, stirring frequently, until soft, about 4 minutes. Add the garlic and cook for another 30 seconds.
Lower the beans to a low simmer and add the sautéed vegetables.
Gently simmer for 2 hours until the beans are getting soft. Add more water if the beans are getting a little dry.
Add the epazote and salt and simmer on low for another 40 minutes.
If desired, remove the epazote. Taste and add more salt, to taste.

Notes

Epazote is a green herb that can be found in Mexican/Latino food markets. Cilantro is a perfectly fine substitute.

The beans will keep covered in the fridge for up to 5 days and freezes nicely for up to 2 months.

Nutrition