Yield: 8 Servings
|½ pounds||Salt pork|
|1 large||Onion, chopped|
|2 \N||Cloves garlic, minced or pressed|
|2½ cup||Dried black beans about 1 pound|
|1 teaspoon||Crumbled dry epazote leaves|
|4 cups||Beef or chicken broth|
Cook pork over medium high heat in a 4 or 5 qt. pan until fat begins to melt. Add onion and garlic and cook, stirring often, until onion is soft (about 5 min.). Sort beans and discard debris; rinse well.
Add beans and epazote to pan and pour in broth and water. Raise heat to high and bring to boil. Reduce heat, cover and simmer for 2 to 2½ hours (or until beans are tender). If beans are too soupy, boil over medium high heat, stirring often until thick enough. Season with salt. 6 to 8 servings.