Yield: 8 Servings
Measure | Ingredient |
---|---|
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 |
5 cups | Water |
4 cups | Beef or chicken broth |
\N \N | Salt |
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.