Mexican Pot Beans recipe
The basic method of cooking dried beans calls for simmering the beans in plenty of water with onion and garlic, maybe some epazote, and salt, which is added only at the end so that the beans won't toughen. The beans are not presoaked. The liquid is never drained away, and the beans, if made in advance, are stored in their cooking liquid. This liquid is either incorporated into the dish or used as broth for another dish.
Recipe Categories : | Mexican
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Serves : 6 cups
Ingredients :
- 2 cups dried beans
- 1 large onion, quartered
- 2 large cloves garlic, unpeeled and halved
- 10 cups water
- 2 tspn fresh epazote leaves or 1 tspn dried epazote (optional)
- 1 tspn salt
Preparation and Cooking Instructions :
- Combine the beans, onion, garlic, water, and epazote, if using, in a large pot and bring to the boil. Reduce heat, partly cover, and simmer until the beans are slightly soft but not tender all the way through, 45 minutes to 1¼ hours, depending on the age and type of beans.
- Add the salt and cook, uncovered, for 15 minutes, or until the beans are tender all the way through, easily mashed, and still immersed in the liquid, not floating freely. Serve immediately or cool, cover, and refrigerate for up to several days. Remove the onion, garlic, and epazote, before serving.