Caraotas negras (black beans)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Black beans; picked over |
| 5 | cups | Cold water |
| 2 | tablespoons | Lard or butter |
| 2 | Garlic cloves; minced | |
| 3 | Fresh epazote sprigs | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
Soak black beans in enough cold water to cover by 3 inches overnight.
Drain.
Combine beans, water, lard, garlic and epazote in heavy large Dutch oven over high heat. Bring to boil. Reduce heat and simmer until beans are very tender and creamy, about 2 hours. Season to taste with salt and pepper.
This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken >From the TV FOOD NETWORK - (Show # TH-1E10 broadcast 01-29-1997) Downloaded from their Web-Site - Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-04-1997
Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Mar 16, 1998