waterfor pressure cooker or oven; use 2.5 qt for stovetop cooking2 qt
onionroughly chopped~1 mediumest.
garlic cloveshalved~4-5est.
pork lardfresh rendered; or bacon drippings; or use flavorful oil as optional substitute~2 tbspest.
epazoterecommended for black beans; traditional southern Mexican flavor~¼ cupsest.
arbol chilesoptional, for spice~3-4est.
saltDiamond Crystal kosher salt (equivalent to ~2 tsp table salt); adjust to taste1½ tbsp
Steps
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1
If using beans from a bulk source or farmer's market, spread them on a rimmed baking sheet and pick through to remove any stones or debris.
2
Prepare all ingredients: roughly chop the onion, halve the garlic cloves, and have the pork lard, epazote, and arbol chiles (if using) ready.
3
Add the beans, water, onion, garlic, pork lard, epazote, and arbol chiles (if desired) to your cooking vessel. Use 2 qt of water for a pressure cooker or oven; use 2.5 qt for stovetop cooking due to greater evaporation.
4
For stovetop: bring to a boil, then reduce to low heat and partially cover (leave the lid slightly askew) to prevent pressure buildup that could cause beans to stick and burst. For oven: bring to a boil, cover fully, and cook at 275°F. For pressure cooker: cover, bring to high pressure, and cook for 1 hour, then allow pressure to release naturally.
5
Cook until beans are tender and the broth becomes creamy. For a thicker consistency, blend 1 cup of the cooked beans until smooth and stir back into the pot.
6
Taste the beans. Add salt to season—use about 1.5 tbsp of Diamond Crystal kosher salt (equivalent to roughly 2 tsp of table salt)—stir to dissolve and taste again. Adjust seasoning as desired.
7
Serve the beans hot as a side dish alongside tacos or as an accompaniment to a main meal.
PrimedTableBETA
