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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.


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 (8.8 oz.) pkg. Queso Fresco Cheese From V&V SUPREMO®, crumbled
1 cup Supremo® Brand Crema Mexican Style Sour Cream From V&V SUPREMO®


  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 beans in 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 beans are 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.

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