Mexican Frijoles Negros

This recipe is for using dried beans rather than canned.  Since they quietly cook themselves without fuss, it's an economical way to cook.

• 1/2 pound salt pork
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 pound dried black beans
• 2 sprigs epazote
• 3 - 4 pints chicken stock or water
• Salt to taste

METHOD

Using a heavy-bottomed pot or Dutch oven, cook salt pork over low to medium heat until fat begins to melt. When enough has melted to cover bottom of the pot, add onion and garlic.  Stirring often, cook until onion is just translucent, about 7 - 10 minutes over medium heat.

Pick through beans to remove any stones.  Rinse under running water. 

Pour stock or water, enough to cover beans by a third into pot. Add beans and epazote. Bring to a boil. When boiling, reduce heat to a rolling simmer.  Cover with lid slightly open on one side, and cook until beans are soft, about 2 to 2 1/2 hours . If water is not thick enough, remove lid completely for the last 30 to 40 minutes.  Watch carefully.  Season with salt to taste.

Serves: 6 to 8

Contributor: Raul Garcia

this recipe from www.inmamaskithchen.com

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