Recipe - Frijoles De Olla Con Arroz Poblana

1 pound Beans, (black, pink or
pinto)
12 cup Water
1 Onion,, halved
3 Sprigs fresh epazote
2 tablespoon Lard or vegetable oil

Clean the beans, removing all stones or chaff. Rinse them well. In a pot
large enough to hold the beans plus water to cover, let them soak,
overnight. Drain. Add the 12 cups of water or more to cover. Add the onion,
epazote, and lard. Simmer, covered, until tender about 1 One half to 2 hours.
Add water when necessary.

Yield: 6 to 8 servings
Posted to MCRecipe Digest V1 #331

Recipe by: TOO HOT TAMALES SHOW #TH6280

From: Meg Antczak meginny@frontiernet.net

Date: Fri, 6 Dec 1996 08:08:48 0500