Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Beans - black, turtle, pink, 2 tb Lard
-or pinto 1 tb Salt, or to taste
An earthenware bean pot (I 2 lg Sprigs epazote (only if
-used my crock pot) -black beans are used) (An
10 c Hot water -herb)
1/4 c White onion, roughly sliced

*Pinto or pink beans will need 12 to 14 cups water

Rinse the beans and run them through your hands to make sure that there are
no small stones or bits of earth among them.

Put the beans into the pot and cover them with the hot water. Add the
onion and lard and bring to a boil.

As soon as the beans come to a boil, lower the flame and let them barely
simmer, covered, for about 3 hours for black beans and 2-1/2 hours for the
other varieties, or until they are tender, but not soft. Do not stir
during this time.

Add the salt and epazote, if you are using it, and simmer for another 30
minutes. Set aside, preferably until the next day. There should be plenty
of soupy liquid.

From: The Cuisines of Mexico Shared By: Pat Stockett

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