Ingredients
The following ingredients have 4 Servings
- 5-15 oz cans black beans ((drain, but do not rinse 2 cans, 3 undrained/unrinsed))
- 1 cup white onion; finely diced/minced
- 2 cloves garlic; minced/grated
- 2 tbsp bacon renderings ((lard or olive oil))
- 1 tsp dried epazote
- 1/2 tsp salt +/- to taste
- 2 tbsp crumbled bacon
- Queso fresco (, optional.)
Instruction
- Cook bacon, reserve 2 tbsp of the rendered fat.
- While cooking, open all 5 cans of black beans, only drain two of the cans but DO NOT RINSE; set aside
- Reserve 2-3 slices of cooked bacon and crumble.
- In a large pot, heat the bacon renderings on medium high, add the onion and garlic; cook for about 3 minutes or until the onions and garlic soften.
- Add the epazote, stir well and allow to bloom or become slightly fragrant.
- Gently stir in the cans of black beans, one at a time starting with the three undrained cans.
- Toss in the bacon, stir gently and bring to a high simmer.
- Once simmering, cautiously taste test and begin to add salt to taste, a bit at a time. The salt will intensify as it simmers.
- Reduce heat to low, cover and allow to cook for 30 minutes, stirring twice and taste for salt. Add more if needed, a bit at a time.
- Garnish with queso fresco, if desired, and serve using a slotted spoon.
