Mexican Black Beans

You Will Need:

  • Epazote, 2 large sprigs
  • Black Beans, 1 lb dried
  • Chicken Broth, 3 cups
  • Water, 3 cups
  • Chorizo, ½ lb, chopped
  • Onion, 1 medium, diced
  • Carrots, 2 medium, diced
  • Celery, 2 stalks, diced
  • Garlic, 1Tbsp, chopped
  • Ground Cumin, 1 Tbsp
  • Jalapeño Pepper, 1 Tbsp, minced

Recipe Serves: 8

1. Soak black beans overnight in enough cold water to cover beans. In a large heavy pot add the beans, chicken stock, water, and epazote. Bring to a boil on stove top over medium heat, skim off foam, then cover and cook for 1 1/2 hours.

2. In a large, heavy skillet, brown chorizo sausage. Remove the chorizo, leaving the fat in the pan. Add onion, carrots, celery jalapeño, and garlic to the pan and cook over medium heat until the vegetables become soft.

3. Stir in the vegetables and chorizo, along with the ground cumin, and season with salt to taste. Cover and cook for 1 additional hour, or until the beans are soft

Recipe and Pictures by Chef Elizabeth Camilo,
Revisions and Nutrient Analysis by Chef Katie Reineberg