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Quicker Authentic Mexican Black Beans

Author: Michelle
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Ingredients

  • 5-15 oz cans black beans (drain, but do not rinse 2 cans, 3 undrained/unrinsed)
  • 1 cup white onion; finely diced/minced
  • 2 cloves garlic; minced/grated
  • 2 tbsp bacon renderings (lard or olive oil)
  • 1 tsp dried epazote
  • 1/2 tsp salt +/- to taste
  • 2 tbsp crumbled bacon
  • Queso fresco , optional.

Instructions

  1. Cook bacon, reserve 2 tbsp of the rendered fat.
  2. While cooking, open all 5 cans of black beans, only drain two of the cans but DO NOT RINSE; set aside
  3. Reserve 2-3 slices of cooked bacon and crumble.
  4. In a large pot, heat the bacon renderings on medium high, add the onion and garlic; cook for about 3 minutes or until the onions and garlic soften.
  5. Add the epazote, stir well and allow to bloom or become slightly fragrant.
  6. Gently stir in the cans of black beans, one at a time starting with the three undrained cans.
  7. Toss in the bacon, stir gently and bring to a high simmer.
  8. Once simmering, cautiously taste test and begin to add salt to taste, a bit at a time. The salt will intensify as it simmers.
  9. Reduce heat to low, cover and allow to cook for 30 minutes, stirring twice and taste for salt. Add more if needed, a bit at a time.
  10. Garnish with queso fresco, if desired, and serve using a slotted spoon.