Frijoles Negros (Black Beans)
Submitted by token
Authentic Mexican black beans slow-simmered with salt pork, garlic, and epazote herb. Rich, velvety beans perfect as a side dish for tacos or served over rice for a hearty meal.
YIELD
8 servingsPREP
10 minCOOK
125 minREADY
135 minThese traditional frijoles negros cook low and slow with aromatic epazote, the authentic Mexican herb that adds earthy, almost minty notes you won’t find in other bean recipes.
Salt pork melts into the broth, creating richness, while onion and garlic build a savory base.
The long simmer transforms dried beans into creamy, flavorful perfection that’s miles beyond anything from a can.
Pro Tips
- Epazote is traditional and helps with bean digestion; find it in Latin markets or substitute bay leaves if unavailable
- Don’t salt the beans until they’re tender; adding salt too early can toughen the skins
- If beans are too soupy, uncover and boil to reduce; if too thick, add water or broth
- These freeze beautifully for up to 3 months; thaw and reheat gently
Ingredients
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.
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