Frijoles de olla con arroz poblana

Yield: 4 servings

Measure Ingredient
1 pounds Beans (black, pink or pinto)
12 cups Water
1 Onion, halved
3 Sprigs fresh epazote
2 tablespoons Lard or vegetable oil

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

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