Traditional Pot Beans

Name: Traditional Pot Beans
Prep time: 200 min
Cook time: 180 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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

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

Published: 15-06-2017

Preparation

20 mins

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.

Energy

56.6

kcal

2.83%

Carbohydrate, by difference

8.4

2.8%

Protein

2.9

5.8%

Total lipid (fat)

1.4

2.15%

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100

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Traditional Pot Beans

Ingredients

Preparation

Nutritional information

Presentation

Tips

Traditional Pot Beans

Ingredients

Preparation

Nutritional information

Presentation

Tips

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