- 3 tbsp oil
- 1 medium onion, finely chopped
- 1 jalapeno pepper
- 1 sprig epazote
- 1 lb dried black beans or pinto beans
- Salt
Method
1. Heat oil in large deep pan over medium-high heat
2. Add onion and fry until soft and browned
3. Cook jalapenos in a dry pan until blackened
4. Add jalapenos, epazote and beans to pot, add water to cover by 5
cm
5. Simmer, partially covered with a lid, until beans are creamy, 2-3
hours
6. Season with salt and cook 15 minutes longer
7. Discard epazote and serve
