Mexican Black Beans

Serves 8


  • 1 lb dried black beans, rinsed & picked over for stones
  • ½ medium white onion, halved
  • 2 sprigs epazote or cilantro
  • 2 garlic cloves
  • 3 tbsp pork lard or vegetable shortening
  • 1 tbsp sea salt (or to taste)
  • 10 cups water

Serving Suggestions

  • shredded panela or Monterey Jack cheese
  • sour cream


  • 8-quart stock pot with lid


  1. Combine beans, onion, epazote, garlic, lard, salt and water in a heavy 8-quart stock pot
  2. Cover and bring to a boil over medium-high heat
  3. Reduce heat to low and simmer covered for 1½ hours, or until beans are tender but not mushy. Check occasionally to be sure they do not burn or get dried out, adding water if necessary
  4. Remove onions, epazole and garlic. Taste and add salt if necessary
  5. Place in large bowl and serve with shredded panela, Monterey Jack cheese, sour cream or other favorite toppings