Black Beans

Name: Black Beans
Ingredients: 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 seed; 1/2 teaspoon black peppercorns, cracked; 1 teaspoon Montana Mex Mild Chile seasoning; 1-pound dried black beans, picked through for stones; 2 teaspoons dried Mexican oregano; 1 teaspoon sea salt; Cilantro and chopped onion, to garnish

Simple, nourishing and versatile. Frijoles de Olla / Beans cooked in a Clay Pot.

One of the first dishes I truly felt that connected me to my ancestral roots and a staple of any meal my Dad served. I took the liberty of adding the pork belly as I wanted to bring a healthy fat and meatier flavor to the dish.

As seen on Big Sky Kitchen Season 2, Episode 3 | Mexican Street Food. Stream on Max and @discoveryplus! @StreamOnMax #MagnoliaNetwork.

Black Beans

Rated 3.4 stars by 17 users

Ingredients

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 seed
1/2 teaspoon black peppercorns, cracked
1 teaspoon Montana Mex Mild Chile seasoning
1-pound dried black beans, picked through for stones
2 teaspoons dried Mexican oregano
1 teaspoon sea salt
Cilantro and chopped onion, to garnish

Directions

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 seed, peppercorns and chile seasoning. Cook for 2 minutes to bring out the flavor of the spices. Add the beans along with 2 quarts of 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. Stir in the salt and simmer until the sauce is slightly reduced and creamy, another 30 minutes. Top with the onions and cilantro if desired.

Montana Mex

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