INGREDIENTS

INSTRUCTIONS

FOR GARNISH
Wash the beans thoroughly, removing any small rocks or other foreign
materials. Put them in a large, heavy pot (an earthenware olla, if
possible) and cover with 2 quarts of cold water, which should allow "2
knuckles' worth" of water above the level of the beans.
Bring the water to a boil, then lower the heat to a gentle simmer. Add the
half piece of onion and a tiny dribble of oil, and continue simmering until
the beans just begin to become tender, usually in 1 hour. Add salt to
taste, and if cooking black beans, put in the epazote.
Cook 30-45 more minutes. The total time will depend on how fresh the beans
are. The beans should be stirred from time to time, and add boiling water
whenever it is less than "one knuckles' worth" over the beans. They should
be rather soupy.
Warm the remainder of the oil over medium heat in a skillet and saute the
garlic and chopped onion until nicely brown but not burned. Add the onion
and garlic to the beans and continue cooking until the beans are very soft
and plump.
These can be eaten immediately, along with the broth, or cooled completely
and then covered and stored in the refrigerator. The earthy flavor seems to
intensify when reheated the next day, and the beans will keep, covered and
refrigerated, for at least 4 days.
Serve the broth and beans in bowls. Garnish with the crumbled cheese.
VARIATION: QUICK PRESSURE-COOKED BEANS : Put 2 cups of beans, half of the
onion, cut in chunks, and a few drops of oil in a 4-quart pressure cooker
with 4 cups of water. Seal and cook for 30 minutes. After the pressure is
released, remove the lid, add 1/2-1 cup more water, the sauteed garlic,
onion, salt, and optional epazote. Continue cooking until tender, another
15 to 20 minutes.
>SOURCE: Cocina de la Familia by Marilyn Tausend with Miguel Ravago (1997:
Simon and Schuster). >kitpath >mcrecipe Jan98
*BOOKNOTEs: Hardly a family I visited didn't cook a pot of beans at least
once a week, though only a few still utilize the classic clay ollas to
prepare beans. While many just use big metal soup pots, Pat Varley, like
many of the other young Mexican-American women I met around the country,
usually cooks her beans in a pressure cooker.... These beans may be eaten
as is. They are also the base for refried and for filling Chimichangas,
etc. (See page 224 for more...)
EPAZOTE is a close kin to spinach, beets, Swiss hard, or lamb's-quarters.
Epazote has a potent, pungent taste and aroma; a unique flavor that is
irreplaceable and unforgettable in flack beans or tucked on top of the
oozing melted cheese in quesadillas. The herb's assertive bite is welcomed
in soups or sauteed dishes with squash, corn, and tomatoes, prok moles and
stews. Epazote sould be added at the end of the cooking process and used
quite sparingly, for the flavor intensifies. Can be grown in our kitchen
garden.
Recipe by: Cocina de la Familia : Miami, Florida; Mexico City, Mexico
Posted to MC-Recipe Digest V1 #1059 by KitPATh <phannema@wizard.ucr.edu> on
Jan 29, 1998

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