Pot O' Beans
Marcus Nilsson
Our no-soak bean recipe is foolproof and ripe for improvisation. Feeling smoky and spicy? Herby and garlicky? Whatever moves you, throw it in and simmer away.
Ingredients
Makes 8 servings
3 tablespoons lard or vegetable oil
1 medium onion, finely chopped
1 jalapeño
1 sprig epazote (optional)
1 pound dried black beans or pinto beans, rinsed
Kosher salt
Step 1
Heat lard in a large heavy pot over medium-high heat. Add onion and cook, stirring occasionally, until edges are charred, 8–10 minutes.
Step 2
Meanwhile, cook jalapeño in a small dry skillet over high heat, turning occasionally, until blackened, 8–10 minutes; cut a slit in jalapeño.
Step 3
Add jalapeño, epazote sprig, if desired, and beans to pot; add water to cover by 2". Simmer, partially covered, until beans are creamy, 2–3 hours (depending on freshness of beans). Season with salt and cook 15 minutes longer; discard epazote.
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