CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Mexican |
Beans, Mexican |
8 |
Servings |
INGREDIENTS
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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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