Recipe courtesy of Mary Sue Milliken and Susan Feniger
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6 to 8 servings




Clean the beans, removing all stones or chaff. Rinse them well. In a pot large enough to hold the beans plus water to cover, let them soak, overnight. Drain. Add the 12 cups of water or more to cover. Add the onion, epazote, and lard. Simmer, covered, until tender about 1 1/2 to 2 hours. Add water when necessary.


Rinse the rice, drain it, spread it on a baking sheet, and let stand in a warm place until dry. 

In a blender, place 2 of the chiles with 1/2 cup of the chicken stock, and blend until smooth. Slice the remaining 2 chiles into strips and set aside. 

In a heavy skillet, heat the oil, over a medium heat. Cook the onion and garlic 1 to 2 minutes. Add the rice and cook until it turns a light golden brown. Add the blended chiles, corn kernels, chicken stock, epazote, and chile strips, stirring constantly. Season with the salt. Cover, and let simmer over a low heat for about 30 minutes. Stir the cream into the rice and let stand for a few minutes, covered. Serve with hot corn or flour tortillas. 

Yield: 6 to 8 servings

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