Frijoles Negros (Black Beans)
Yield
8 servingsPrep
10 minCook
125 minReady
135 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
salt pork
|
|
| 1 | large |
onions
chopped |
|
| 2 | each |
garlic cloves
minced or pressed |
|
| 2 ½ | cups |
black beans
dried, about 1 pound |
|
| 1 | teaspoon |
epazote
dry, crumbled |
* |
| 5 | cups |
water
|
|
| 4 | cups |
beef stock
or chicken |
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
salt pork
|
|
| 1 | large |
onions
chopped |
|
| 2 | each |
garlic cloves
minced or pressed |
|
| 591 | ml |
black beans
dried, about 1 pound |
|
| 5 | ml |
epazote
dry, crumbled |
* |
| 1.2 | l |
water
|
|
| 946 | ml |
beef stock
or chicken |
|
| 1 | x |
salt
|
*
|
Directions
Cook pork over medium high heat in a 4 or 5 quart pan until fat begins to melt.
Add onion and garlic and cook, stirring often, until onion is soft (about 5 minutes).
Sort beans and discard debris; rinse well.
Add beans and epazote to pan and pour in broth and water.
Raise heat to high and bring to boil.
Reduce heat, cover and simmer for 2 to 2½ hours (or until beans are tender).
If beans are too soupy, boil over medium high heat, stirring often until thick enough.
Season with salt.
