Frijoles de olla con arroz poblana
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beans (black, pink or pinto) |
| 12 | cups | Water |
| 1 | Onion, halved | |
| 3 | Sprigs fresh epazote | |
| 2 | tablespoons | Lard or vegetable oil |
Directions
Clean the beans, removing all stones or chaff. Rinse them well. In a pot large enough to hold the beans plus water to cover, let them soak, overnight. Drain. Add the 12 cups of water or more to cover. Add the onion, epazote, and lard. Simmer, covered, until tender about 1½ to 2 hours. Add water when necessary.
Yield: 6 to 8 servings
TOO HOT TAMALES SHOW #TH6280