Pot o’ Beans

Name: Pot o’ Beans
Yield: 8 Servings
Ingredients: 3 tablespoons lard or vegetable oil; 1 medium onion, finely chopped; 1 jalapeño; 1 sprig epazote (optional); 1 pound dried black beans or pinto beans, rinsed; Kosher salt

Allie Lewis8 ServingsSource

black bean pinto bean easy side dairy-free gluten-free nut-free vegan vegetarian healthyish simmer dinner

Ingredients

3 tablespoons lard or vegetable oil

1 medium onion, finely chopped

1 jalapeño

1 sprig epazote (optional)

1 pound dried black beans or pinto beans, rinsed

Kosher salt

Method

Heat lard in a large heavy pot over medium-high heat. Add onion and cook, stirring occasionally, until edges are charred, 8–10 minutes.

Meanwhile, cook jalapeño in a small dry skillet over high heat, turning occasionally, until blackened, 8–10 minutes; cut a slit in jalapeño.

Add jalapeño, epazote sprig, if desired, and beans to pot; add water to cover by 2”. Simmer, partially covered, until beans are creamy, 2–3 hours (depending on freshness of beans). Season with salt and cook 15 minutes longer; discard epazote.