Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 1/2 qt Water
1 1/3 lb Dried black beans, washed
-and soaked overnight
2 White onions, halved
3 Heads garlic, halved, OR 10
-cloves garlic, whole
Salt to taste
30 Epazote OR cilantro leaves

From the Gulf [of Campeche] area.

Bring water to a boil in a large saucepan or clay pot. Add beans,
onion, and garlic. Cook at a slow boil for 1 1/2 hours or until
beans are done. Add salt after 1 hour of cooking.

Blend 1 cup beans in a blender or food processor with a little cooking
water. Add bean mixture to remaining beans. Stir in epazote.

Serve beans with chopped green onion, chile serrano, chopped
cilantro, and tomato or with fresh cream and grated cheese.

Makes 8 servings.

From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori
Chang, New York. 1986. ISBN 0-941434-89-3. From the collection of
Karin Brewer

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