Traditional Pot Beans

Alejandra Cota
The soupy beans from the pot are always delicious, especially if they can be used as a base to prepare all kinds of beans. These little beans are primarily cooked with fresh epazote and onion, and they have a characteristic flavor from the lard that adds a delicious touch.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1/2 kilos black beans, or pinto, cleaned and soaked
  • 3 liters water
  • 1/2 white onions
  • 3 tablespoons lard
  • 2 sprigs epazote
  • 1 leaf bay
  • 2 tablespoons salt
  • 1 serrano chile
  • 1 sprig fresh epazote
  • 1/4 cups panela cheese, cut into cubes for garnish
  • 1 cup pico de gallo sauce, for garnish
Preparation
20 mins
3h
Low
  • In a clay pot, cook the beans with water, onion, and lard for about 2 hours or until the beans are cooked.
  • Add the epazote and bay leaf. Season with salt and cook for another 10 to 20 minutes.
  • Serve, and garnish with serrano chili, epazote leaves, panela cheese, and pico de gallo salsa.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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