Recipe - Frijoles De Olla (Beans Cooked In A Pot)

4 One half qt Water
1 1/3 pound Dried black beans, washed
and soaked overnight
2 White onions, halved
3 Heads garlic, halved, OR 10
cloves garlic, whole
Salt to taste
30 Epazote OR cilantro leaves

From the Gulf [of Campeche] area.

Bring water to a boil in a large saucepan or clay pot. Add beans, onion,
and garlic. Cook at a slow boil for 1 One half hours or until beans are done.
Add salt after 1 hour of cooking.

Blend 1 cup beans in a blender or food processor with a little cooking
water. Add bean mixture to remaining beans. Stir in epazote.

Serve beans with chopped green onion, chile serrano, chopped cilantro, and
tomato or with fresh cream and grated cheese.

Makes 8 servings.

From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang,
New York. 1986. ISBN 0941434893. From the collection of Karin Brewer

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini