Pot O' Beans
A hearty pot of slowly simmered black or pinto beans cooked with charred onions and jalapeño for deep, rich flavor. This traditional Mexican-style preparation uses lard for authenticity but can be made with vegetable oil.
Ingredients
- •3 tablespoons lard or vegetable oil
- •1 medium onion
- •1 whole jalapeño
- •1 sprig epazote
- •1 pound dried black beans or pinto beans
- •1 to taste Kosher salt
Cooking Instructions
- 1.
Heat lard in a large heavy pot over medium-high heat. Add onion and cook, stirring occasionally, until edges are charred, 8-10 minutes.
10 min
- 2.
Meanwhile, cook jalapeño in a small dry skillet over high heat, turning occasionally, until blackened, 8-10 minutes; cut a slit in jalapeño.
10 min
- 3.
Add jalapeño, epazote sprig, if desired, and beans to pot; add water to cover by 2". Simmer, partially covered, until beans are creamy, 2-3 hours (depending on freshness of beans). Season with salt and cook 15 minutes longer; discard epazote.
180 min
