Mexican Pot Beans with Onion, Garlic and Epazote

What you need

• 500 g (1 lb 2 oz) dried pinto beans, no soaking needed
• 1/2 white onion, peeled, in one piece
• 4 cloves garlic, peeled, whole
• 1 tbsp lard, or neutral oil
• 1 sprig epazote, or 1 tsp dried
• 2 tsp salt, adjust to taste

Method

Restated from the original video

1. 1

   Spread the beans on a tray and pick out any stones and shriveled beans. Rinse under cold water.

2. 2

   Put the beans in a large heavy pot or clay pot with 2.5 l (10 cups) of cold water. Add the onion, garlic and lard.

3. 3

   Heat on high until boiling, then skim off the foam. Turn the heat to its lowest setting so the water barely bubbles, and set the lid slightly ajar.

4. 4

   Simmer for 1 hr 30 min, stirring gently now and then. Add hot water whenever the beans are no longer covered by about 2 cm (3/4 in), since cold water stalls the cooking.

5. 5

   Add the epazote and salt. Keep simmering until the beans are creamy and soft, 30-45 min more. A bean pressed between two fingers should mash easily, with no chalky center.

6. 6

   Turn off the heat and let the pot stand with the lid on for 10 min. The broth should be thin and savory, like a light soup.

7. 7

   Taste and add more salt if needed. Serve in bowls with plenty of broth.

Imported from yes-moreplease.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.