Mexican Black Beans with Epazote Recipe

Name: Mexican Black Beans with Epazote Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried black beans; 3 cups chicken stock; 3 cups water; 2 large sprigs fresh epazote (or 2 tablespoons dried); 1/2 pound chopped fresh chorizo sausage; 1 diced onion; 2 diced carrots; 2 diced celery stalks; 1 tablespoon chopped garlic; 1 tablespoon ancho or New Mexico chile powder; 1 tablespoon ground cumin

Servings: persons

1
Soak black beans overnight in cold water to cover.
2
Drain and rinse.
3
Preheat the oven to 300 degrees F. Place the beans, chicken stock and water, and epazote in a Dutch oven.
4
Bring to a boil on the stove top, skim off foam, then cover and bake for 1 1/2 hours.
5
In a large, heavy skillet, brown chorizo sausage.
6
Remove the chorizo, leaving the fat in the pan.
7
Add onion, carrots, celery stalks, and garlic to the pan and cook over medium heat until the vegetables become soft.
8
Remove the pot of beans from the oven and stir in the vegetables and chorizo, along with ancho or New Mexico chile powder, ground cumin, and salt to taste.
9
Cover and bake for 1 hour, or until the beans are soft.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound dried black beans, 3 cups chicken stock, 3 cups water, 2 large sprigs fresh epazote (or 2 tablespoons dried), and more.

Yes, Mexican Black Beans with Epazote Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!