Pot Beans

Directions

1. 1
   Pick over the beans carefully to get rid of any little stones or bits of chaff.
2. 2
   Cover them in a bowl with cold water and skim off any flotsam, shriveled beans, or anything else you might have missed while picking them over.
3. 3
   Drain the beans and put them into a heavy pot with the onion and lard, if using cover well with hot water; it should come about 4 inches above the level of the beans.
4. 4
   Cover the pot and set over high heat until it comes to a boil.
5. 5
   Lower heat to medium and continue cooking until the skins become tender.
6. 6
   Add the salt and continue cooking until the beans are soft but not falling apart.
7. 7
   This will take anywhere from 2 to 3 hours, depending on the age and quality of the beans.
8. 8
   Keep some hot water on hand to top off the water if it is getting low-never add cold water.
9. 9
   Frijoles Negros De Olla:
10. 10
    Makes A Scant 7 cups, without the broth
11. 11
    Follow the method for Frijoles de Olla, using 1 pound (450g) black beans and adding a sprig of epazote when you add the salt.
12. 12
    Allow for a longer cooking time.
13. 13
    There are regional differences in what is added to beans cooked this way, but each recipe will guide you-or should.
14. 14
    Frijoles De Olla Oaxaquenos:
15. 15
    Follow the Frijoles de Olla recipe, adding 1/2 small head of garlic, cut horizontally, and a large spring of epazote from the beginning.