INGREDIENTS

INSTRUCTIONS

Try oregano with a pinch of savory to replace the epazote.
Combine the beans, onion, garlic, water, and epazote, if using, in a large
pot and bring to a boil. Reduce the heat, partly cover, and simmer until
the beans are slightly soft but not tender all the way through, 45 minutes
to 1 hour and 15 minutes, depending on the age and type of beans.
Add salt and cook, uncovered, for 15 minutes, or until the beans are tender
all the way through, easily mashed, and still immersed in the liquid but
not floating freely. Do not drain. Serve right away or cool, cover, and
refrigerate for up to several days. Remove the onion, garlic, and epazate,
if any, before serving.
Victoria's note: Pink, pinto, speckled, black, long and kidney, short and
round... dried beans are a staple at the Mexican table.
The basic method calls for simmering the beans in plenty of water with
onion and garlic, maybe some epazote, and salt (added late so as not to
toughen the beans). The beans are *not* presoaked. The liquid is never
drained away.
(1995) ISBN 0-8118-0475-5 Chronicle Books, San Fran
Recipe By     : Vegetarian Table: Mexico / Victoria Wise
Posted to MC-Recipe Digest V1 #310
Date: Thu, 21 Nov 1996 11:57:51 -0800
From: PATh <phannema@wizard.ucr.edu>

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