Pot O' Beans

Name: Pot O' Beans
Total time: 3 h 20 min
Yield: 6 servings
Ingredients: 3 tablespoons lard or vegetable oil; 1 medium onion; 1 whole jalapeño; 1 sprig epazote; 1 pound dried black beans or pinto beans; 1 to taste Kosher salt

A hearty pot of slowly simmered black or pinto beans cooked with charred onions and jalapeño for deep, rich flavor. This traditional Mexican-style preparation uses lard for authenticity but can be made with vegetable oil.

6 servings

3 hr 20 min

Published October 4, 2025

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Ingredients

•3 tablespoons lard or vegetable oil
•1 medium onion
•1 whole jalapeño
•1 sprig epazote
•1 pound dried black beans or pinto beans
•1 to taste Kosher salt

Cooking Instructions

1.
Heat lard in a large heavy pot over medium-high heat. Add onion and cook, stirring occasionally, until edges are charred, 8-10 minutes.
10 min
2.
Meanwhile, cook jalapeño in a small dry skillet over high heat, turning occasionally, until blackened, 8-10 minutes; cut a slit in jalapeño.
10 min
3.
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.
180 min