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Eduardo Garcia's Black Beans

Black Beans

byEduardo Garcia
Total 3 hours and 55 minutes
Active 30 mins
Makes 8 servings
  • 1/4 cup lard or vegetable oil
  • 1 pound skinless pork belly, cut into 1-inch pieces
  • 1/2 large white onion, roughly chopped
  • 3 cloves garlic, smashed and peeled
  • 2 bay leaves
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black peppercorns, cracked
  • 1 teaspoon chile powder, such as ancho, guajillo, or a blend of chiles
  • 1 pound dried black beans, picked through for stones
  • 2 quarts (8 cups) water
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon sea salt
  • Chopped onion and fresh cilantro, to finish (optional)
    1. Heat a large pot over medium heat. Add the lard and heat until melted, about 30 seconds. Add the pork belly and cook, stirring often, until lightly browned and the fat is starting to render, about 10 minutes. Stir in the onion, garlic, bay leaves, cumin seeds, peppercorns, and chile powder. Cook for 2 minutes to bring out the flavor of the spices.
    2. Add the beans and water. Bring to a simmer. Reduce the heat to maintain a gentle simmer. Using a ladle, skim the surface of the liquid to remove any impurities. Stir in the oregano. Cook, uncovered, stirring often and adding water as needed to keep the beans submerged, until the beans and pork are tender, about 3 hours.
    3. Stir in the salt and simmer until the sauce is slightly reduced and creamy, another 30 minutes longer. Top with the onions and cilantro before serving if desired.