2 cups (13 ounces) dry beans, pink, pinto, black or other variety
2 tablespoons lard, bacon drippings or fat rendered from chorizo sausage
1 small onion, diced
1 large spring epazote for black beans (optional)
Salt, about 1 teaspoon
Measure beans into a colander, pick out any dirt or pebbles, rinse and place in a 4 quart pan. Add 6 cups water, remove any beans that float, and let soak 4 - 8 hours until you see no dry core when you break one open. Or quick soak beans by boiling them for one minute then let them stand off the fire for 1 hour then drain beans completely.
Cover beans with 6 cups fresh water in olla or pan, add the lard or other fat, onion and epazote (optional) and bring slowly to a simmer. Partially cover and simmer over medium low heat, stirring occasionally, until they are fully tender, 1 to 2 hours. If you see the beans peeking up through the liquid, add hot water to cover then by 1/2"; without enough water, the beans may cook unevenly and tend to stick to the bottom.
Season with salt, remove the epazote, and the beans are ready to serve.
Posted: 9/27/2009 1:23:18 PM