Saturday, August 11, 2012

Mexican Beans

2 cups black beans *
2 tablespoons real lard/bacon fat/oil ** 

1 white onion chopped
1 sprig fresh epazote (if available)


For this recipe I use a Spanish olla (bean pot) but of course any medium-large pot will work. I cook the beans uncovered as the shape of the olla tends to keep the beans wet.
Put the beans in the pot with about 2 1/4 quarts of cold water, the lard (or oil), the chopped onion, and the epazote if you have it. Bring to a strong boil then lower to simmer for a couple of hours partially covered. If the beans lose too much liquid and starts to dry, add some water to keep wet. Add a pinch or two of salt towards the end.

* Soaking the beans for a few hours or overnight is preferred by gringos but if you're brave, try making this without soaking as it may make for a more favorable dish.

** If you decide to use lard I strongly recommend to only use fresh-rendered pork lard from a butcher as opposed to the tubs of Crisco-like substance sold in Mexican markets. Otherwise use saved bacon fat or canola/peanut oil. 

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