Title: Caraotas Negras (Black Beans)
Categories: Side dish, Dried beans
Yield: 6 Servings

1 1/2 c Black beans; picked over
5 c Cold water
2 tb Lard or butter
2 Garlic cloves; minced
3 Fresh epazote sprigs
Salt; to taste
Freshly-ground black pepper;
-to taste

Soak black beans in enough cold water to cover by 3 inches overnight.
Drain.

Combine beans, water, lard, garlic and epazote in heavy large Dutch oven
over high heat. Bring to boil. Reduce heat and simmer until beans are very
tender and creamy, about 2 hours. Season to taste with salt and pepper.
This recipe yields 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
>From the TV FOOD NETWORK - (Show # TH-1E10 broadcast 01-29-1997)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

02-04-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MC-Recipe Digest by Nancy Berry on Mar 16,
1998