CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Meats |
Mexican |
Mexican, Beans |
8 |
Servings |
INGREDIENTS
1/2 |
lb |
Salt pork |
1 |
lg |
Onion, chopped |
2 |
|
Cloves garlic, minced or pressed |
2 1/2 |
c |
Dried black beans about 1 pound |
1 |
ts |
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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