Black Beans with Epazote

Preparation info

  • Makes

    3 cups

    • Difficulty


Appears in

Amor y Tacos

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.


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


  1. 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.
  2. Add the s