Frijoles de la Olla

Beans from the Pot

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

1. Check beans for foreign particles, rinse then cover with hot water.
2. Bring to the boil, add manteca and onion, cover and then simmer for around three hours or until the beans are tender.
3. Add salt and epazote, simmer a further half an hour.

NB* For black bean paste, simply blend while still warm then fry the puree in a small amount of oil, and reduce to desired consistency. Optional is the Yucatecan process of passing them through a fine sieve, tedious but worth it.