Frijoles De Olla (beans Cooked In A Pot)

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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