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 minutes minutes
Cook Time: 3 hours hours
Total Time: 3 hours hours 5 minutes minutes
Servings: 8 people
Calories: 163kcal
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
- 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
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.
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.
Calories: 163kcal | Carbohydrates: 30g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Sodium: 1166mg | Potassium: 458mg | Fiber: 11g | Sugar: 1g | Vitamin A: 371IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 2mg