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Mexican Black Beans with Epazote

Few things are as satisfying as a simple, flavor-rich bowl of slow-cooked beans. Left to simmer atop the stove, these hearty black beans soak up all the rich flavors and aromas of bacon, onion, garlic and our Ground Epazote.

Prep time: 5 min

Cook time: 180 min

Total time: 185 min

Mexican Black Beans with Epazote
Copyright Recipe © 2015 Woodland Foods

Ingredients

Makes 5 cups

  • 2 1/2 Cups Black Beans , rinsed thoroughly and picked over

  • 1 Smoked Bacon Slices

  • 1 Medium Onion, quartered

  • 1 Clove Garlic, smashed

  • 1/2 Teaspoon Ground Epazote

  • Kosher Sea Salt Flakes

Directions

  1. Place beans in 6-quart pot and cover with 2-1/2 quarts water. Discard any beans that float to surface. Add bacon, onion, garlic and epazote.

  2. Bring to a boil over high heat. Reduce heat to low to maintain a very gentle simmer, cover partially with lid and cook until beans are tender, about 2 to 2-1/2 hours. Add additional liquid as needed.

  3. Stir in 1-1/2 teaspoons salt and simmer for about 15 minutes more until beans have absorbed salt. Discard onion, garlic and bacon. Taste and adjust seasoning, if necessary. Serve.