*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Mexican                          Beans
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Beans - black, turtle, pink,
                         -or pinto
                         An earthenware bean pot (I
                         -used my crock pot)
   10       c            Hot water
      1/4   c            White onion, roughly sliced
    2       tb           Lard
    1       tb           Salt, or to taste
    2       lg           Sprigs epazote (only if
                         -black beans are used) (An
   *Pinto or pink beans will need 12 to 14 cups water
   Rinse the beans and run them through your hands to make sure that there are
   no small stones or bits of earth among them.
   Put the beans into the pot and cover them with the hot water.  Add the
   onion and lard and bring to a boil.
   As soon as the beans come to a boil, lower the flame and let them barely
   simmer, covered, for about 3 hours for black beans and 2-1/2 hours for the
   other varieties, or until they are tender, but not soft.  Do not stir
   during this time.
   Add the salt and epazote, if you are using it, and simmer for another 30
   minutes.  Set aside, preferably until the next day.  There should be plenty
   of soupy liquid.
   From: The Cuisines of Mexico Shared By: Pat Stockett
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