- 1 1/2 cups black beans, picked over
- 5 cups cold water
- 2 tablespoons lard or butter
- 2 garlic cloves, minced
- 3 fresh epazote sprigs
Soak black beans in enough cold water to cover by 3 inches overnight. Drain. Combine water, lard, garlic and epazote in heavy large Dutch oven over high heat. Bring to boil. Reduce heat and simmer until beans are very tender and creamy, about 2 hours. Season to taste with salt and pepper.