Beans are one of the three core ingredients in Mexican cuisine and of the first cultivated crops in Mexico. Corn and chiles are the other two. Mexican food varies widely by region but beans are a constant.
- 1 pound of dried beans
- 1 medium onion quartered
- 2 cloves of garlic
- 1 sprig epazote A pungent Mexican herb that imparts a distinct taste. Epazote can be omitted or substituted with a pinch of Mexican oregano which gives the beans a slightly different taste. Delicious of course!
- Salt to taste
Remove stones, debris, and beans that don't look right.
Rinse the beans.
Place the beans in a large pot.
Cover them with 3 inches of water
Soak overnight for best results. Soaking softens the beans and allows for quicker and more even cooking.
Discard soaking liquid and rinse with fresh water.
In the same pot cover the beans with 3 inches of water.
Turn the stove to simmer.
Add the quartered onion, 2 cloves of garlic and a sprig of epazote.
Add salt to taste when the beans are nearly fully cooked. At this point they are soft enough to absorb the salt and they are still absorbing liquid which will draw the salt into the beans making them more flavorful.
Simmer for 2 hours. Check for doneness