Simple Mexican Black Beans

One of my favorite things to do on the weekend is meal prep for the week ahead. I rarely make 100% complete meals; rather, I make ahead certain ingreidents that I will be using throughout the week. For example, I love to bulk cook brown rice, roasted veggies, and beans. If I make a big batch of beans, I can use them for different recipes throughout the week. I know that many people think that cooking beans from scratch takes too much time. Yes, it does take some time; however if you plan ahead it is really easy!

Making beans from scratch will also save you money. Canned beans can be a little pricey sometimes, especially if buying organic. Once you start making your own beans from scratch, it is hard to go back to using canned beans.

Today I’m sharing one of my favorite bean recipes: Simple Mexican Black Beans. Black beans are one of my favorite beans. If I was forced to choose between pinto or black beans, I am going to choose black beans every single time. They are just so creamy and delicious!

Epazote is a Mexican herb that is a perfect accompaniment to black beans. Epazote does have a strong distinct, almost petroleum like smell. Don’t’ be put off by the smell. Epazote really add an earthy depth of flavor to your black beans. It also has gas-relieving properties, which is perfect to use when making beans. If you aren’t able to find Epazote, simply leave it out.

Simple Mexican Black Beans

 

Print

Prep time

6 hours

Cook time

3 hours

Total time

9 hours

 

A great make ahead recipe to use throughout the week in different recipes. It's much cheaper than buying canned beans. Epazote, a Mexican herb, gives the beans a little extra earthy flavor.

Author: Jeni Hernandez

Recipe type: Side

Cuisine: Mexican

Ingredients

• 1 lb Black Beans
• 10 Cups Water
• ¼ White Onion
• 1 Large Sprig Epazote
• 1-2 Tsp Sea Salt, or to taste

Instructions

1. Sort and clean the black beans, making sure to remove any little stones and pebbles. Rinse under cold water.
2. Add the beans to a large bowl and cover with water. Soak the beans 4-6 hours. Drain and rinse the beans.
3. In an Olla {bean pot} or large pot, add the beans. Cover with the 10 cups water. Add the onion and epazote. Bring to a boil over medium heat and reduce to low. Cook until tender, about 2-3 hours. The time will depend on the beans and how old they are. Stir occasionally, making sure that the water level is good. If a lot of water has evaporated while cooking, add a little bit more water.
4. In the last 15 minutes, add the sea salt to taste.
5. Remove from heat and discard the onion and epazote. Serve right away, or let cool and transfer to storage container. The beans should last 3-4 days stored in the fridge.

3.2.2802

Do you have a favorite bean? I’d love to hear what is your favorite legume!