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