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Mexican Black Beans picture

Mexican Black Beans

Black beans prepared the old fashioned way - soaked and long simmered with Mexican seasonings. Are they worth the effort? You be the judge.

Rated: 43211 based on 1 review

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  • 2 cups (12 ounces) dried black beans
  • 10 cups (2 1/2 quarts) water
  • 1 small white onion, peeled and finely chopped
  • 2 tablespoons lard, bacon drippings, or vegetable oil
  • 1 sprig epazote or 2 sprigs cilantro
  • 2 teaspoons salt (or to taste)
  • 3 serrano chiles (or to taste), stems and seeds removed and finely chopped
  • 1/2 cup queso fresco for serving (optional)

Serves 6

  1. Pour the beans onto a baking sheet and sort through them to remove any pebbles or other foreign particles.
  2. Place the beans in a colander and rinse, then transfer them to a bowl and soak the beans in warm water for 3 hours or up to 8 hours.
  3. Drain the beans and pour them into a medium stew pot or Dutch oven.
  4. Add the 10 cups water and then remove any beans that float to the surface.  Stir in the onion, fat and epazote or cilantro.
  5. Bring the water to a boil and then reduce the heat so the liquid is just gently simmering.  Cover the pot with the lid slightly askew and gently simmer until the beans are thoroughly tender, about 2 to 2 1/2 hours. Keep an eye on the beans; if the water gets low add more to keep the liquid level about the same throughout the cooking.
  6. Stir in 1 1/2 teaspoons salt and the chopped chiles and then simmer for 15 minutes more. Taste and add more salt if desired.
  7. Serve hot with queso fresco sprinkled on top, if you like.


43211 herocook's photo
These are great and worth the extra time involved!
Submitted by herocook ,  September 8, 2012

This (Storing Fruits and Vegetables) video gave me everything I needed to know and I'm so grateful. I start my share at my local csa today and I'm so excited!!