Mexican Pot Beans with Epazote

Tender pot beans, cooked to perfection with the unmistakable aroma of epazote. A Mexican classic.

Ingredients

• ¾ cup Peruvian (or black) beans
• 3 cups Water
• 1 sprig Epazote
• 1 clove Garlic
• Salt, al gusto

Directions

1. Soak the beans overnight.
2. Rinse and place in a pot with water and the garlic clove.
3. Cook over medium-high heat until the beans are tender.
4. Add the epazote sprigs and salt to taste.
5. Cook for 10 more minutes until the epazote releases its flavor.
6. Remove the epazote sprigs before serving.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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