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- Preparing Time: 4 hours and 30 minutes
- Total Time: -
- Served Person: 50
- salt to taste
- water to cover
- 1 tablespoon brown sugar
- 1/2 cup avocado oil
- 1/4 cup dried onion
- 1 tablespoon dried mexican oregano
- 4 tablespoons mustard seeds
- 2 brown onions, roughly chopped
- 5 pounds dried black beans, picked over and rinsed
- 1 (24 ounce) jar tomato paste (such as tukas®)
- 1 head garlic, peeled and sliced
- 5 dried pasilla chile pods
- 5 sticks cinnamon
- 2 tablespoons ground cardamom
- 5 teaspoons cumin seeds
- 1 tablespoon dried epazote, or to taste
- Carbohydrate 33.9
- Fat 3.4
- Protein 11
- Sodium 116
- Calories 202 calories;
Heat oil in a 12-quart pot over medium-high heat. Add onions; saute until translucent, about 5 minutes. Add beans and enough water to cover by 3 to 4 inches. Stir in tomato paste, garlic, dried onion, mustard seeds, chile pods, cinnamon sticks, cardamom, cumin seeds, oregano, brown sugar, and epazote. Bring to a boil. Cover and reduce heat. Simmer, stirring occasionally, until beans are tender, 3 1/2 to 4 hours. Uncover and increase heat to high. Boil, stirring from the bottom to make sure the beans do not burn, mashing a bit as you stir, until the sauce has thickened, about 30 minutes. Season with salt.
