Frijoles de olla (beans cooked in a pot)

8 servings

Ingredients

Quantity Ingredient
4½ quart Water
1⅓ pounds Dried black beans, washed and soaked overnight
2 White onions, halved
3 Heads garlic, halved, OR 10 cloves garlic, whole
Salt to taste
30 Epazote OR cilantro leaves

Directions

From the Gulf [of Campeche] area.

Bring water to a boil in a large saucepan or clay pot. Add beans, onion, and garlic. Cook at a slow boil for 1½ hours or until beans are done. Add salt after 1 hour of cooking.

Blend 1 cup beans in a blender or food processor with a little cooking water. Add bean mixture to remaining beans. Stir in epazote.

Serve beans with chopped green onion, chile serrano, chopped cilantro, and tomato or with fresh cream and grated cheese.

Makes 8 servings.

From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang, New York. 1986. ISBN 0-941434-89-3. From the collection of Karin Brewer

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