Jose el Cook's Family Style Black Beans

Ingredients

• 1 lb dried black beans (rinsed and sorted for stones)
• 8 cup water (enough to cover beans by several inches)
• 0.5 white onion (kept whole or in large chunks for flavor)
• 3 clove garlic (peeled and left whole)
• 2 tbsp lard (can substitute with bacon fat or oil)
• salt (to taste, added at the end)
• queso fresco (for serving)

Steps

1. 1

   Rinse the dried black beans thoroughly in a colander, checking for any small stones or debris.

2. 2

   Place the beans in a large pot and cover with water, ensuring there are several inches of water above the bean line.

3. 3

   Add the half onion and garlic cloves to the pot.

4. 4

   Bring the pot to a boil over high heat, then reduce the heat to low, cover, and simmer until the beans are tender (typically 1.5 to 2 hours).

5. 5

   Once the beans are soft, stir in the lard. This adds richness and helps create a creamy broth.

6. 6

   Season with salt to taste. It is important to add salt only after the beans are cooked to ensure they soften properly.

7. 7

   Serve hot in bowls, topped with crumbled queso fresco.

Notes

The author emphasizes adding salt only at the end of the cooking process. If you don't have lard, bacon fat is a highly recommended substitute for a similar smoky depth.

Nutrition per serving

• side dish
• beans
• traditional
• family recipe
• slow-cooked
• gluten-free
• comfort food