Recipe courtesy of Mary Sue Milliken and Susan Feniger
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Total:
14 hr
Prep:
12 hr
Cook:
2 hr
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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.

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