Pot O' Beans
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
42
Spice
50
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Heat lard in a large heavy pot over medium-high heat
2
Add onion and cook, stirring occasionally, until edges are charred, 8–10 minutes
3
Meanwhile, cook jalapeño in a small dry skillet over high heat, turning occasionally, until blackened, 8–10 minutes; cut a slit in jalapeño
4
Add jalapeño, epazote sprig, if desired, and beans to pot; add water to cover by 2"
5
Simmer, partially covered, until beans are creamy, 2–3 hours (depending on freshness of beans)
6
Season with salt and cook 15 minutes longer; discard epazote
7
Heat lard in a large heavy pot over medium-high heat
8
Add onion and cook, stirring occasionally, until edges are charred, 8–10 minutes
9
Meanwhile, cook jalapeño in a small dry skillet over high heat, turning occasionally, until blackened, 8–10 minutes; cut a slit in jalapeño
10
Add jalapeño, epazote sprig, if desired, and beans to pot; add water to cover by 2"
11
Simmer, partially covered, until beans are creamy, 2–3 hours (depending on freshness of beans)
12
Season with salt and cook 15 minutes longer; discard epazote