| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Mexican | Beans, Mexican | 8 | Servings |
INGREDIENTS
| 1/2 | lb | Salt pork |
| 1 | Onion, chopped | |
| 2 | Cloves garlic, minced | |
| or pressed | ||
| 2 1/2 | c | Dried black beans |
| about 1 pound | ||
| 1 | t | Crumbled dry epazote leaves |
| 5 | c | Water |
| 4 | c | Beef or chicken broth |
| Salt |
INSTRUCTIONS
Cook pork over medium high heat in a 4 or 5 qt. pan until fat begins to melt. Add onion and garlic and cook, stirring often, until onion is soft (about 5 min.). Sort beans and discard debris; rinse well. Add beans and epazote to pan and pour in broth and water. Raise heat to high and bring to boil. Reduce heat, cover and simmer for 2 to 2 1/2 hours (or until beans are tender). If beans are too soupy, boil over medium high heat, stirring often until thick enough. Season with salt. 6 to 8 servings.
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