Mantry makes Mexican style black beans with pork fat (lard) and epazote. Epazote is an aromatic herb used in Mexican cuisine that you can find in most Latin grocers.
- 2 x 15 oz. cans black beans
- 1 tablespoon dried epazote (or 1 fresh sprig)
- 1 red onion, chopped
- 4 tablespoons pork fat (lard)
- 3 cloves garlic, sliced
- hot sauce to taste (we used Yellowbird Serrano Hot Sauce)
- Drain the black beans. Melt the pork fat, add the garlic and fry until golden brown, add the hot sauce and red onion and cook until translucent. Add the epazote and cover with 1 inch of water and bring to a boil. Simmer the black beans over low heat, stirring occasionally, until the beans are tender, about 1 1/2 hours.
- Season the beans with salt and pepper and serve with freshly steamed rice and warm tortillas or tostadas.
Pro Tip: Use 1 lb. dried beans if you have time to soak them overnight in cold water.
Recipe Video Here: