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Mexican Beans in a Pot

Source of Recipe

Angela Lowry


Recipe Introduction

For a real Mexican flavor, add epazote or cilantro and mint; for an Italian flavor, add a bay leaf or two.

List of Ingredients

1 pound pinto, Anasazi or cranberry beans, picked over for bits of debris
2 medium onions, chopped
3 to 5 whole garlic cloves, peeled
1 or 2 epazote sprigs or bay leaves, or several leaves of mint and cilantro


Recipe

Place beans in large pot; add water to cover by at least 2 inches. Soak overnight or use quick-soak method.

Drain beans, then return to pot and add water to cover by 1 inch. Add onions and garlic.

Bring to boil, reduce heat to low, and simmer uncovered, stirring once or twice, for 1 1/2 to 2 hours, or until
the beans are tender.

Add water as needed, enough to cover beans with a little extra on top, but don't add too much or the beans ``drown'' and their flavor is compromised.

Season to taste.