Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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