beansfrom Rick Bayless’s Mexico, One Plate At A Time

1 pound dried beans (any color you wish)
2 tablespoons rich tasting pork lard or vegetable oil (or bacon drippings)
1 medium white onion, chopped
1 large fresh sprig epazote (optional- do not use dried)
Salt

Directions:

Pour the beans out onto a baking sheet and go through them, looking for stones or bad beans.  Then place them in a colander and rinse them off.

Pour the beans into a deep medium- large pot (preferably a heavy Dutch oven).  Measure in 2 1/2 quarts water, then remove any beans that float (they’re not fully formed).  Add the fat or oil, onion, and optional epazote.  Bring to a strong rolling boil, then reduce the heat to low to medium-low. Keep the liquid at a very gentle simmer- any more than a slight rolling movement will cause the beans to break some during cooking.  Set a cover slightly askew and gently simmer, adding water as needed to keep the liquid roughly the same, until the beans are thoroughly tender, about 2 hours.

Stir in 1 1/2 tablespoons salt and simmer for 15 minutes longer to allow the salt to be absorbed, then taste and season with additional salt if necessary.

Discard the epazote, and the beans are ready to eat as brothy beans, or are ready to become refritos.

Beans