Braised Yucatecan Black Beans with Epazote and Chorizo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich braised black beans simmered with aromatic epazote and spicy chorizo, a staple side dish in Yucatecan cuisine. This mexican-inspired rice & grains ready in about 130 minutes pairs dried black beans, water, small, finely chopped white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 120 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup dried black beans thoroughly and soak in water overnight or for at least 6 hours. Drain before cooking.
  2. Step 2: Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add 6 ounces crumbled Mexican chorizo and cook for 5 minutes, stirring frequently until browned and fragrant.
  3. Step 3: Add 1 small finely chopped white onion and 2 minced garlic cloves to the pot, sautéing for 3 minutes until softened.
  4. Step 4: Add the soaked and drained black beans, 4 cups water, 1/4 cup chopped fresh epazote leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours until beans are tender and sauce is thickened, stirring occasionally.
  5. Step 5: Adjust seasoning to taste and serve warm as a hearty side dish or main accompaniment.

Frequently asked questions

How long does Braised Yucatecan Black Beans with Epazote and Chorizo take to make?

Total time is about 130 minutes (10 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Yucatecan Black Beans with Epazote and Chorizo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried black beans from drying out.

Can I substitute ingredients in Braised Yucatecan Black Beans with Epazote and Chorizo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Yucatecan Black Beans with Epazote and Chorizo for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Yucatecan Black Beans with Epazote and Chorizo?

Mexican rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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