Soupy Black Beans

Name: Soupy Black Beans
Ingredients: 1 pound (about 2 1/2 cups) black beans, rinsed and picked over; 1/2 small white onion, roughly chopped (about 1/2 cup); 3 large garlic cloves; 3 large fresh epazote stalks; 1 large jalapeno; 1 1/2 teaspoons salt, or to taste

6 ingredients

6 steps

Ingredients

1 pound (about 2 1/2 cups) black beans, rinsed and picked over
1/2 small white onion, roughly chopped (about 1/2 cup)
3 large garlic cloves
3 large fresh epazote stalks
1 large jalapeno
1 1/2 teaspoons salt, or to taste

Directions

1

Put the beans, onion, garlic, and 8 cups water in a large saucepan and bring to a boil.
2

Adjust the heat so the liquid is simmering and cook, uncovered, until the beans are softened but not tender, about 1 hour.
3

Cut a slit in the jalapeno and add it to the beans, along with the epazote and salt.
4

Continue cooking until the beans are tender but not mushy, about 30 minutes.
5

There should be enough liquid to cover the beans throughout cooking; if not, add warm water as necessary.
6

Remove the jalapeno, check the seasoning, and serve.