Frijoles De Olla Con Arroz Poblana

Recipe Ingredients

1 lb	454g / 16oz	Beans (black, pink or pinto)
12 cups	2844ml	Water
1		Onion - halved
3 sections		Fresh epazote
2 tablespoons	30ml	Lard or vegetable oil

Recipe Instructions

Clean the beans, removing all stones or chaff. Rinse them well. In a pot large enough to hold the beans plus water to cover, let them soak, overnight. Drain. Add the 12 cups of water or more to cover. Add the onion, epazote, and lard. Simmer, covered, until tender about 1 1/2 to 2 hours. Add water when necessary.

This recipe yields 6 to 8 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6280 broadcast 05-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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