Frijoles negros (black beans
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Salt pork |
| 1 | large | Onion, chopped |
| 2 | Cloves garlic, minced or pressed | |
| 2½ | cup | Dried black beans about 1 pound |
| 1 | teaspoon | Crumbled dry epazote leaves |
| 5 | cups | Water |
| 4 | cups | Beef or chicken broth |
| Salt | ||
Directions
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 2½ 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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