Pot Beans (Basic)

Title:
Pot Beans (Basic)

Yield:
12 Servings

Categories:
Entree




Ingredients:





     2 c  Dried beans (about 3/4


          -pound)


     1 lg Onion; quartered


     2 lg Garlic cloves; unpeeled and


          -halved


    10 c  Water


     2 ts Fresh epazote leaves; or


          -half the amount dried --


          -optional


     1 ts Salt; to taste






 Try oregano with a pinch of savory to replace the epazote.


 


 Combine the beans, onion, garlic, water, and epazote, if using, in a large


 pot and bring to a boil. Reduce the heat, partly cover, and simmer until


 the beans are slightly soft but not tender all the way through, 45 minutes


 to 1 hour and 15 minutes, depending on the age and type of beans.


 


 Add salt and cook, uncovered, for 15 minutes, or until the beans are tender


 all the way through, easily mashed, and still immersed in the liquid but


 not floating freely. Do not drain. Serve right away or cool, cover, and


 refrigerate for up to several days. Remove the onion, garlic, and epazate,


 if any, before serving.


 


 Victoria's note: Pink, pinto, speckled, black, long and kidney, short and


 round... dried beans are a staple at the Mexican table.


  The basic method calls for simmering the beans in plenty of water with


 onion and garlic, maybe some epazote, and salt (added late so as not to


 toughen the beans). The beans are *not* presoaked. The liquid is never


 drained away.


 


 (1995) ISBN 0-8118-0475-5 Chronicle Books, San Fran


 Recipe By     : Vegetarian Table: Mexico / Victoria Wise


 


 Posted to MC-Recipe Digest V1 #310


 


 Date: Thu, 21 Nov 1996 11:57:51 -0800


 


 From: PATh