Black Beans (Epazote‑Simmered)

Name: Black Beans (Epazote‑Simmered)
Yield: yields
Ingredients: 16 cups water; 2 1/2 cups dried hibiscus; 1 cinnamon stick, ideally Mexican, broken into pieces; Sugar, to taste (start with 1 cup)

servings

6-7 cups of cooked beans

Prep

5 (plus optional soak)

cook

1½–2

Last updated on

February 26, 2026

There’s something so comforting about having a pot of black beans simmering on the stove. It’s one of those simple recipes that asks for almost nothing but gives you meals for days — comforting bowls, quick lunches, and the base for so many dishes we love. These beans stay true to the essentials: epazote for aroma, onion and garlic for depth, and the patience to add salt only once the beans are fully tender. It’s a humble pot of beans that tastes like home.

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Notes

Soaking benefits: faster cooking, gentler digestion.
Epazote: Classic flavor and digestive support. In English, epazote is sometimes labeled as pigweed, wormseed, or Jesuit’s tea, though most stores still use the Spanish name. Fresh epazote has the strongest flavor, but dried epazote works perfectly and is easy to keep in the pantry. If you need it, I really like this brand. You can use about 1 teaspoon of dried in place of a fresh sprig. Use about 1 teaspoon dried in place of a fresh sprig. If you enjoy the flavor, you can add more. If you are new to epazote, starting with a smaller amount helps you get a feel for its strength.
Cook time variation: older beans take longer; soaked beans cook faster.
Salt timing: crucial for tender skins and even cooking. Wait until they are fully cooked before adding any.

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Snacks & Sides

Black Beans (Epazote‑Simmered)

serves

6-7 cups of cooked beans

prep in

5 (plus optional soak)

minutes

cook for

1½–2

hours

Ingredients

1 lb (16 oz) dried black beans
10 cups of water
1 white onion, peeled
1 head of garlic, peeled
1 sprig fresh epazote (or 1–2 tsp dried)
Salt, added only after beans are fully cooked
Optional: a splash of oil to reduce foaming

Directions

Pick through the beans to remove any debris.
If you have time, soak the beans in plenty of water for 6–8 hours or overnight. Drain before cooking. (Soaking shortens cook time and can improve digestibility.)
Add the beans (soaked or unsoaked), water, onion, garlic, and epazote to a large pot. Add a splash of oil if you want to reduce foaming.
Heat over high until the pot reaches a rolling boil.
Reduce to a low simmer, partially cover, and cook for 1.5–2 hours, stirring occasionally. Add hot water as needed to keep the beans submerged.
Check for doneness. Beans are ready when they’re completely tender and creamy inside.
Once the beans are fully cooked, season generously with salt. (Adding salt earlier can toughen the skins and slow cooking.)
Taste the broth and adjust salt. Remove the onion, garlic, and epazote if you prefer a cleaner pot. Serve as is, or use in recipes like enfrijoladas, soups, or refried beans.

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