Ingredients
1 pound dried black beans, picked over
1/4 medium white onion, sliced
1 tablespoon pork lard
1 large sprig fresh epazote
2 large garlic cloves, unpeeled
Sea salt
Preparation
Cover beans with cold water, and skim off anything that rises to the surface. Drain beans, and transfer to a heavy stockpot.
Add onion, lard, epazote, and garlic. Add enough hot water to cover by 4 inches. Cover, and bring to a boil. Reduce to a simmer, and cook until skins tender. Add salt, and continue to cook until beans are soft, but not falling apart, 2 to 3 hours, depending on the beans. If at any time the water level seems to be too low, top the pot off with hot water.
