Recipe - Caraotas Negras (Black Beans)

1 One half cup Black beans; picked over
5 cup Cold water
2 tablespoon Lard or butter
2 Garlic cloves; minced
3 Fresh epazote sprigs
Salt; to taste
Freshlyground black pepper;
to taste

Soak black beans in enough cold water to cover by 3 inches overnight.
Drain.

Combine beans, water, lard, garlic and epazote in heavy large Dutch oven
over high heat. Bring to boil. Reduce heat and simmer until beans are very
tender and creamy, about 2 hours. Season to taste with salt and pepper.
This recipe yields 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK (Show # TH1E10 broadcast 01291997)
Downloaded from their WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

02041997

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Mar 16,
1998