| pot Of Beans these Beans Are Delicious Served Over Cornbread. 1 Pound Pinto Beans
1/2 Pound Black Beans
1/2 Pound Red Beans
6 Cups Chopped Onions
2 Teaspoons Dried Epazote Or
2 Tablespoons Fresh Epazote, Chopped
3 Strips Bacon, Diced Large
2 Cubes Chicken Bouillon
2 Teaspoons Pepper
3 Tablespoons Chili Powder
1 Teaspoon Cayenne Pepper
1 Whole Head Of Garlic rinse Beans And Pick Out Debris Or Any Beans That Are Shriveled. Pour Into A Large Bowl And Add Water To Cover. Soak Overnight. Pour Off Soaking Liquid. place Drained Beans In A Large Stockpot Or Dutch Oven. Add Enough Water To Cover By 2 Inches. Stir In 4 Cups Of The Onion, Epazote, Bacon, Chicken Bouillon Cubes, Pepper, Chili Powder And Cayenne. Cut Off The End Of The Garlic Pod And Pull Off White Paper-like Layer. Leave Unpeeled Cloves Attached To Root End. Add To Bean Pot. Bring Liquid To A Boil Over High Heat. Lower Heat And Simmer, Covered, For 2 To 3 Hours, Until Beans Are Tender. add Remaining 2 Cups Onion And Cook 2 To 3 Hours Longer, Covered. Add More Liquid If Necessary. Cook Until Beans Are Quite Soft. Adjust Seasoning To Taste. makes 12 Servings. |
