Black Beans with Epazote

Name: Black Beans with Epazote
Yield: Makes 3 cups.
Cuisine: Mexico
Ingredients: 1 cup dried black beans, washed and picked over; 1 sprig fresh epazote; 8–10 cups water; 1 whole white onion, peeled, plus 2 tablespoons minced white onion; 2 cloves garlic, peeled; 1 serrano chile, washed; 1 whole white onion, peeled, plus 2 tablespoons minced white onion; 1 teaspoon lard or olive oil; 2 teaspoons kosher salt, or to taste; 1 teaspoon lard or olive oil; ¼ teaspoon crushed red chiles

Preparation info

Makes
3
cups .

Difficulty
Easy

Appears in

Amor y Tacos

By Deborah Schneider

Published 2010

About

Black beans are most often associated with the cooking of southern Mexico and the Yucatán. The beans are usually cooked with a sprig of epazote, a wild herb; it has a mildly minty/herbal taste and is thought to aid the digestion.

Ingredients

1 cup dried black beans, washed and picked over
8–10 cups water
1

Americas
Mexico
Condiment
Gluten-free

Method

Combine the beans, water, epazote, 1 garlic clove, the whole peeled onion, and the serrano chile in a 4-quart saucepan. Bring the mixture to a steady simmer over medium heat and cook uncovered for 1 hour.
Add the s