Ingredients:

  • 1 lb Dried Black Turtle Beans (soaked overnight recommended)
  • 8 cups Water or Vegetable Stock
  • 2 Tbsp Lard (Manteca) or Neutral Oil
  • 1 medium Yellow Onion, finely diced
  • 4 large Garlic Cloves, minced
  • 1 Jalapeño or Serrano Pepper, seeded and finely minced
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Mexican Oregano
  • 2 sprigs Epazote (Optional) or 2 small Bay Leaves
  • Fine Sea Salt, to taste (start with 1.5 tsp)

Instructions:

  1. Rinse and Sort: Thoroughly rinse the dried black beans under cold running water. Inspect for any small stones or debris and discard them.
  2. Soak (Optional but Recommended): Place the beans in the Dutch Oven and cover with 3 inches (7.5 cm) of cold water. Soak for 8–12 hours, then drain and rinse again.
  3. Heat the Fat: Melt the lard (or heat oil) in the Dutch Oven over medium heat until shimmering.
  4. Sauté Aromatics: Add the diced onion and sauté for 5–7 minutes until soft and translucent.
  5. Add Chilli and Garlic: Stir in the minced jalapeño and minced garlic. Cook for 1 minute until fragrant. Do not allow the garlic to brown or burn—we are looking for a soft, sweet flavour.
  6. Bloom the Spices: Stir in the ground cumin and Mexican oregano. Cook for 30 seconds, stirring constantly, until the spices are highly fragrant. This ‘toasting’ step enhances their flavour dramatically.
  7. Combine Ingredients: Add the drained, rinsed beans, the 8 cups of water/stock, and the Epazote or bay leaves to the pot.
  8. Bring to a Boil: Turn the heat up to high and bring the liquid to a rolling boil. Skim off any foam that rises to the surface (this helps keep the broth clean).
  9. Simmer Low and Slow: Reduce the heat immediately to the lowest setting (just enough for a gentle bubble). Cover the pot and simmer for 1 hour and 30 minutes.
  10. Check Tenderness: After 90 minutes, check the beans. Continue simmering, uncovered, for another 30–60 minutes, or until the beans are completely tender but still hold their shape. The liquid should have reduced slightly to a rich broth.
  11. Season Correctly: Remove the Epazote/bay leaves. Now is the time to add the salt. Start with 1.5 teaspoons, stir well, and taste. Adjust salt as needed. (Adding salt earlier prevents the beans from fully softening.)
  12. Create Creaminess: Use a wooden spoon or potato masher to lightly mash about 1/4 to 1/3 of the beans against the side of the pot. This releases starch and creates the thick, velvety broth we're aiming for.
  13. Rest: Turn off the heat and let the beans sit, covered, for at least 15 minutes before serving. They will thicken further as they cool.