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Frijoles de Olla Oaxaquenos

This recipe has been adapted from "From My Mexican Kitchen: Techniques and Ingredients" by Diana Kennedy.

  • Yield: Makes 7 to 8 cups, without the broth


  • 1 pound dried black beans, picked over
  • 1/4 medium white onion, sliced
  • 1 tablespoon pork lard
  • 1 large sprig fresh epazote
  • 2 large garlic cloves, unpeeled
  • Sea salt


  1. Cover beans with cold water, and skim off anything that rises to the surface. Drain beans, and transfer to a heavy stockpot.

  2. Add onion, lard, epazote, and garlic. Add enough hot water to cover by 4 inches. Cover, and bring to a boil. Reduce to a simmer, and cook until skins tender. Add salt, and continue to cook until beans are soft, but not falling apart, 2 to 3 hours, depending on the beans. If at any time the water level seems to be too low, top the pot off with hot water.

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