Side Dish: Mexico – Gulf Coast Mexico — Tabasco – Frijoles con Epazote (Beans with Epazote)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Additional 1 hr

Total 3 hrs 30 min

Ingredients

- 2 cups (400 g) dried pinto or bayo beans, rinsed and picked over
- 8 cups (1.9 L) water, plus more for soaking
- 2 tbsp (30 ml) vegetable oil or 2 tbsp (30 g) rendered pork lard
- 2 oz (60 g) bacon, chopped (optional, if not using lard)
- 1 medium (about 6 oz / 170 g) white onion, peeled and halved
- 4 garlic cloves, smashed (about 12 g)
- 3–4 sprigs (about 10 g) fresh epazote (or 1 tbsp / 6 g dried epazote)
- 1 bay leaf
- 1 tsp (5 g) ground cumin (optional, regional preference)
- 1 1/2 tsp (9 g) kosher salt, or to taste
- Freshly ground black pepper, to taste
- Lime wedges and warm corn tortillas, for serving

Instructions

Short Description:
Hearty slow-simmered beans seasoned with fresh epazote, garlic, and onion, finished with rendered pork fat or bacon for a glossy, savory side typical of Tabasco. The beans are cooked until tender and infused with the distinctive herbal aroma of epazote.

Regional Notes:
This Tabasqueño version centers on abundant fresh epazote and a slow gentle simmer so the beans absorb the herb's unique flavor; unlike northern dry-bean preparations, Tabasco recipes often finish with a bit of pork fat and keep the broth slightly saucy for serving alongside tortillas or grilled fish. Fresh epazote is preferred; use dried only if fresh is unavailable.

1. If time allows, place the beans in a large bowl, cover with cold water by 2 inches (5 cm) and soak 8–12 hours; drain and rinse. For a quick soak, put beans in a pot, cover with water, bring to a boil 2 minutes, remove from heat, cover and let sit 1 hour, then drain and rinse.
2. In a heavy 4– to 6‑quart (4–6 L) pot, heat the oil or rendered lard over medium heat. If using bacon, add chopped bacon and cook until fat renders and bacon is lightly browned, about 4–5 minutes; remove most of the bacon if you prefer fewer solids, leaving the fat in the pot.
3. Add the halved onion and smashed garlic to the pot and cook, stirring, until they soften and begin to color, 3–4 minutes. This step builds flavor but should not burn the garlic.
4. Add the drained beans to the pot along with 8 cups (1.9 L) fresh water, the bay leaf, cumin (if using), and the sprigs of fresh epazote (or dried). Bring to a gentle boil over medium-high heat.
5. Reduce heat to low so the pot maintains a steady simmer. Partially cover and simmer gently, stirring occasionally and skimming any foam, until the beans are tender and the broth thickens slightly, 1 1/2–2 hours. Add more water by 1/2 cup (120 ml) increments if the beans look too dry while cooking.
6. About 10–15 minutes before the end of cooking, taste and add salt and pepper. Adjust epazote: if you want a brighter herb hit, bruise and add an extra small sprig and simmer those final minutes; discard large epazote stems before serving.
7. When beans are tender and saucy to your liking, remove and discard the bay leaf and large epazote stems. For a creamier texture, mash a cup of beans against the side of the pot and stir to thicken the broth.
8. Serve warm as a side dish with lime wedges and warm corn tortillas; garnish with reserved chopped bacon if used, or a drizzle of extra rendered fat or a spoonful of butter for shine, as desired.