Frijoles Negros (Black Beans)

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This delicious dish uses two specialty Mexican ingredients, avocado leaves and epazote.
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  • Serves 6 - 8


    • 1/2 lb salt pork (optional)
    • 1 large onion, chopped
    • 3 cloves garlic, minced
    • 2 1/2 cups dried black beans (about 1lb)
    • 1 tsp epazote
    • 1 tbsp crumbled avocado leaves
    • 5 cups water
    • 4 cups beef or chicken broth
    • Salt


If using pork, cook over medium high heat in a 4 or 5 qt. pan until fat begins to melt.

Sauté onion and garlic.

Sort beans and discard debris; rinse well. Add beans and epazote to pan and pour in broth and water. Raise heat to high and bring to boil. Reduce heat, cover and simmer for 2 to 2 1/2 hours (or until beans are tender).

Add avocado leaves in last 15 minutes. If beans are too soupy, boil over medium high heat, stirring often until thickened. Salt to taste. Serve with chopped green onions, tomatoes, crema (see recipe) and chile flakes.
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