|Epazote (Fresh and Dried) (Click Image to enlarge)|
1 Pound pinto beans, dry - Soaked overnight in cold water
2+ Tablespoons rendered pork lard from a shoulder roast
1 Chopped onion
1/2 Teaspoon crushed red pepper
2 Sprigs of dried epazote (4 inch long) added the last 30 minutes of cooking
Optionally, 4 Bay leaves and a pinch of Mexican Oregano
Salt and pepper to taste
Add water to cover to a depth of three inches and throw away any floaters. Soak overnight. Drain soaked beans. Rinse twice then add fresh water to just cover by 1/2 inch, add lard, crushed red pepper, chopped onion, simmer slowly until almost tender (90 minutes). Now add epazote. Cook another 30 minute until just tender, adding water as necessary. Correct seasoning. Remove pieces of epazote and discard. It is amazing how tasty these beans are.
Garnish cooked beans with chopped mint and crumbled queso fresco. Make a fine burrito with left over spiced roast pork, cilantro, pico-di-gallo, with your favorite tortillas.