Epazote Beans Recipe

Authentic Traditional Mexican Beans Frijoles …

WEBMay 15, 2018 · One of the secrets to this recipe is the epazote, a traditional Mexican herb used in many dishes around Mexico. Beans are a …

Rating: 4.7/5(26)
1. Check for a date on the beans; freshness matters. Dried beans last up to two years, but are best cooked within a year of harvest.
2. Always rinse beans before cooking, and check for stray rocks, twigs and leaves.
3. Wash them well and place them in a pot with clean water to soak over night. Next day, drain the water and put fresh water over them, then continue with the recipe.
4. If you do not want to let them soak overnight, place the chopped onions, salt and garlic together in the pot, cover it with a lid and bring it to a boil.

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Simple Mexican Black Beans Thyme & Love

WEBApr 5, 2019 · Add the beans to a large bowl and cover with water. Soak the beans 4-6 hours. Drain and rinse the beans. In an Olla {bean pot} or …

1. Sort and clean the black beans, making sure to remove any little stones and pebbles. Rinse under cold water.
2. Add the beans to a large bowl and cover with water. Soak the beans 4-6 hours. Drain and rinse the beans.
3. In an Olla {bean pot} or large pot, add the beans. Cover with the 10 cups water. Add the onion and epazote. Bring to a boil over medium heat and reduce to low. Cook until tender, about 2-3 hours. The time will depend on the beans and how old they are. Stir occasionally, making sure that the water level is good. If a lot of water has evaporated while cooking, add a little bit more water.
4. In the last 15 minutes, add the sea salt to taste.

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