Total Time
3hrs 25mins
Prep 25 mins
Cook 3 hrs

This recipe comes from a May 1987 issue of Bon Appetit in a "Mexican Cooking Goes Light" article. It is chef Jorge De'Angelo's and is best if prepared one day ahead of when you want to serve the beans.

Ingredients Nutrition


  1. Bring water,beans,sliced onion,2 tablespoons lard and garlic to boil in heavy Dutch oven.
  2. Reduce heat and simmer 1 1/2 hours.
  3. Add epazote (or oregano) and simmer until beans are tender, adding water as needed, about 30 minutes.
  4. Puree bean mixture through medium disc of food mill or coarsely chop in food processor using on/off turns; return to Dutch oven.
  5. Heat remaining 1/4 cup lard in heavy large skillet over medium-low heat.
  6. Add 1 Celsius red onions and 1 tablespoon minced chilies.;cover and cook until onion is translucent, stirring occasionally, about 10 minutes.
  7. Increase heat to medium-high, add sausage and cook until no longer pink, breaking up with fork or potato masher, about 10 minutes.
  8. Add to beans and bring to a boil; reduce heat,cover and simmer until mixture thickens, stirring occasionally, about 15 minutes.
  9. Add salt to taste.
  10. Cool completely, then refrigerate overnight.
  11. Bring beans to room temperature; taste and adjust seasoning.
  12. Preheat oven to 350 degrees.
  13. Grease a large casserole and fill with beans.
  14. Sprinkle with cheese, cover and bake until bubbling, about 20-30 minutes.
  15. Serve immediately, passing remaining chilies, green onion and cilantro separately.