Mexican 120 min

Frijoles Negros de Olla

Name: Frijoles Negros de Olla
Total time: 120 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 lb dried black beans, rinsed; ½ white onion; 6 cloves garlic; 2 dried epazote sprigs (or 1 teaspoon dried); 1 tablespoon lard or olive oil; 2 teaspoons salt; 8 cups water

vegetarianveganmeal-prepgluten-free

Ingredientsfor 2

190

Cal

12g

Protein

35g

Carbs

Fat

11 lb dried black beans, rinsed
2½ white onion
36 cloves garlic
42 dried epazote sprigs (or 1 teaspoon dried)
51 tablespoon lard or olive oil
62 teaspoons salt
78 cups water

Order ingredients on Instacart

Instructions

1
Combine beans, onion, garlic, and epazote in a large pot. Add 8 cups cold water and bring to a boil over high heat, skimming any foam that rises to the surface.
2
Reduce heat to a low simmer, add lard, and cook uncovered for 1½–2 hours until the beans are completely tender and creamy throughout — no resistance when pressed between your fingers.
3
Add salt only when the beans are fully tender (adding earlier toughens the skins). Simmer another 10 minutes. Remove the onion and epazote. Serve as-is as a side dish, or blend a portion and return to the pot for creamy refried beans.