Marcus Nilsson
Our no-soak bean recipe is foolproof and ripe for improvisation. Throw in whatever moves you and simmer away.
Recipe information
Yield
8 Servings
Ingredients
3
tablespoons lard or vegetable oil
1
medium onion, finely chopped
1
jalapeño
1
sprig epazote (optional)
1
pound dried black beans or pinto beans, rinsed
Kosher salt
Need to make a substitution?
Preparation
Step 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.
Step 2
Meanwhile, cook jalapeño in a small dry skillet over high heat, turning occasionally, until blackened, 8–10 minutes; cut a slit in jalapeño.
Step 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.
Nutrition Per Serving
Calories (kcal) 240 Fat (g) 6 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 36 Dietary Fiber (g) 12 Total Sugars (g) 1 Protein (g) 12 Sodium (mg) 240