Slow-Cooked Beans

by V & V Supremo Foods, Inc.

2 Hours, 10 Min

Servings

ingredients

Slow cooked beans are very popular in Mexican households and are prepared differently in each region. This essential dish is a delicious accompaniment to any meal.

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Ingredients

1 lb.

dry black beans

1 lb. dry black beans
1

small onion, peeled, whole

1 small onion, peeled, whole
2

cloves of garlic, peeled, whole

2 cloves of garlic, peeled, whole
2

sprigs fresh epazote

2 sprigs fresh epazote
2 tsp.

salt or to taste

2 tsp. salt or to taste
1 (8 oz.) pkg.

V&V SUPREMO® Brand Queso Fresco Cheese, crumbled

1 (8 oz.) pkg. V&V SUPREMO® Brand Queso Fresco Cheese, crumbled
1 cup

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

4 Steps to complete

1

Sort through beans and discard any that are shriveled or discolored, as well as any pebbles. Transfer beans to colander and rinse well.
2

Place the beans in a large pot with 12 cups of water, onion, and garlic. Place pot on high heat until water starts to boil, turn heat to low and add epazote.
3

Cook beans for approximately 2 hours, or until very tender. Add salt. Remove onion and epazote before serving.
4

Ladle the beans with their broth into bowls and top with cheese and sour cream. Add chopped onions, cilantro and serrano pepper if desired. Enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

2 Hours, 10 Min
Ingredients :

7

INGREDIENTS:

1 lb. dry black beans
1 small onion, peeled, whole
2 cloves of garlic, peeled, whole
2 sprigs fresh epazote
2 tsp. salt or to taste
1 (8 oz.) pkg. V&V SUPREMO® Brand Queso Fresco Cheese, crumbled
1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

DIRECTIONS:

1. Sort through beans and discard any that are shriveled or discolored, as well as any pebbles. Transfer beans to colander and rinse well.
2. Place the beans in a large pot with 12 cups of water, onion, and garlic. Place pot on high heat until water starts to boil, turn heat to low and add epazote.
3. Cook beans for approximately 2 hours, or until very tender. Add salt. Remove onion and epazote before serving.
4. Ladle the beans with their broth into bowls and top with cheese and sour cream. Add chopped onions, cilantro and serrano pepper if desired. Enjoy!

Slow-Cooked Beans

Notes: