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Caraotas Negras (black Beans)
1 1/2 c Black beans; picked over
5 c Cold water
2 tb Lard or butter
2 Garlic cloves; minced
3 Fresh epazote sprigs
Salt; to taste
Freshly-ground 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.
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