2 cups black or pinto beans
10 cups water (approx)
1 small white onion, diced
1 tablespoon manteca (pork lard)
2 sprigs epazote (with black beans only)
salt, to taste
- Check beans for foreign particles, rinse then cover with hot water.
- Bring to the boil, add manteca and onion, cover and then simmer for around three hours or until the beans are tender.
- Add salt and epazote, simmer a further half an hour.