Mexican Black Beans
Serves 8
Ingredients
- 1 lb dried black beans, rinsed & picked over for stones
- ½ medium white onion, halved
- 2 sprigs epazote or cilantro
- 2 garlic cloves
- 3 tbsp pork lard or vegetable shortening
- 1 tbsp sea salt (or to taste)
- 10 cups water
Serving Suggestions
- shredded panela or Monterey Jack cheese
- sour cream
Equipment
- 8-quart stock pot with lid
How-to
- Combine beans, onion, epazote, garlic, lard, salt and water in a heavy 8-quart stock pot
- Cover and bring to a boil over medium-high heat
- Reduce heat to low and simmer covered for 1½ hours, or until beans are tender but not mushy. Check occasionally to be sure they do not burn or get dried out, adding water if necessary
- Remove onions, epazole and garlic. Taste and add salt if necessary
- Place in large bowl and serve with shredded panela, Monterey Jack cheese, sour cream or other favorite toppings