Pot beans (basic)

Yield: 12 Servings

Measure Ingredient
2 cups Dried beans (about 3/4 pound)
1 large Onion; quartered
2 larges Garlic cloves; unpeeled and halved
10 cups Water
2 teaspoons Fresh epazote leaves; or half the amount dried -- optional
1 teaspoon Salt; to taste

Try oregano with a pinch of savory to replace the epazote.

Combine the beans, onion, garlic, water, and epazote, if using, in a large pot and bring to a boil. Reduce the heat, partly cover, and simmer until the beans are slightly soft but not tender all the way through, 45 minutes to 1 hour and 15 minutes, depending on the age and type of beans.

Add salt and cook, uncovered, for 15 minutes, or until the beans are tender all the way through, easily mashed, and still immersed in the liquid but not floating freely. Do not drain. Serve right away or cool, cover, and refrigerate for up to several days. Remove the onion, garlic, and epazate, if any, before serving.

Victoria's note: Pink, pinto, speckled, black, long and kidney, short and round... dried beans are a staple at the Mexican table.

The basic method calls for simmering the beans in plenty of water with onion and garlic, maybe some epazote, and salt (added late so as not to toughen the beans). The beans are *not* presoaked. The liquid is never drained away.

(1995) ISBN 0-8118-0475-5 Chronicle Books, San Fran Recipe By : Vegetarian Table: Mexico / Victoria Wise Posted to MC-Recipe Digest V1 #310 Date: Thu, 21 Nov 1996 11:57:51 -0800 From: PATh <phannema@...>

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