| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Beans, Mexican | 6 | Servings |
INGREDIENTS
| 1 | lb | Beans – black, turtle pink |
| or pinto | ||
| An earthenware bean pot, I | ||
| used my crock pot | ||
| 10 | c | Hot water |
| 1/4 | c | White onion, roughly sliced |
| 2 | T | Lard |
| 1 | T | Salt, or to taste |
| 2 | Sprigs epazote, only if | |
| black beans are used An | ||
| herb |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 119
Calories From Fat: 48
Total Fat: 5.4g
Cholesterol: 3.5mg
Sodium: 1563.2mg
Potassium: 332.4mg
Carbohydrates: 14.7g
Fiber: 4.1g
Sugar: <1g
Protein: 4.1g