Mexican Black Beans

Course: Appetizer or Side Dish

Cuisine: Mexican

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 tablespoon 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 teaspoon 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.

Video

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

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