| 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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