Pot Beans
Arturo Weiss Pick
The traditional recipe for Mexican pot beans. These beans with broth, perfumed with the characteristic smell and flavor of epazote, are perfect to eat alone or as a side dish for many Mexican recipes. Don’t miss out on making them; you will love them.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 kilo black beans
  • 8 cups water
  • 1 tablespoon vegetable oil
  • 2 cloves garlic
  • 2 tablespoons salt
  • epazote, optional
Preparation
2h 20 mins
0 mins
Low
  • Start by cleaning the beans very well, removing all the small stones and broken beans that it may have.
  • Once clean, place them in a pot with water and let them soak for 2 hours.
  • After that, drain the water, rinse the beans, and sauté the garlic in oil in a large pot.
  • Add the beans to the oil with garlic, epazote, and add clean water, then bring to a boil.
  • Once the beans are cooked, add the salt and let them simmer a little longer on the heat.

Nutritional Information

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