*  Exported from  MasterCook  *
 
                  FRIJOLES DE OLLA (BEANS COOKED IN A POT)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beans                            Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4 1/2   qt           Water
    1 1/3   lb           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 1/2 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 0-941434-89-3. From the collection of Karin Brewer
  
 
 
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