Pot O' Beans
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- kosher salt
- 3 tablespoons lard or vegetable oil
- 1 medium onion, finely chopped
- 1 jalapeã±o
- 1 sprig epazote (optional)
- 1 pound dried black beans or pinto beans, rinsed
- Carbohydrate 37 g(12%)
- Fat 6 g(9%)
- Fiber 9 g(36%)
- Protein 12 g(25%)
- Saturated Fat 1 g(3%)
- Sodium 180 mg(8%)
- Calories 246
Preparation 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.
Preparation 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.
