Mexican Black Beans

Name: Mexican Black Beans
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
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)

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Prep Time: 5 minutes

Cook Time: 180 minutes

Total: 185 minutes

Servings: 8

Author : Kris Longwell

beans friloges recipe

Ingredients

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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)

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Instructions

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Step 1

Rinse the beans in a colander.

Step 2

Pour the beans into a large pot (preferably a Dutch oven).

Step 3

Add enough water to cover the beans by a couple of inches. Bring to a boil.

Step 4

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.

Step 5

Lower the beans to a low simmer and add the sautéed vegetables.

Step 6

Gently simmer for 2 hours until the beans are getting soft. Add more water if the beans are getting a little dry.

Step 7

Add the epazote and salt and simmer on low for another 40 minutes.

Step 8

If desired, remove the epazote. Taste and add more salt, to taste.