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Frijoles De Olla (Beans Cooked In A Pot)

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      Title: FRIJOLES DE OLLA (BEANS COOKED IN A POT)
 Categories: Beans, Mexican
      Yield: 8 Servings
 
  4 1/2 qt Water
  1 1/3 lb Dried black beans, washed
           -and soaked overnight
      2    White onions, halved
      3    Heads garlic, halved, OR 10
           -cloves garlic, whole
           Salt to taste
     30    Epazote OR cilantro leaves
 
  From the Gulf [of Campeche] area.
  
  Bring water to a boil in a large saucepan or clay pot. Add beans,
  onion, and garlic.  Cook at a slow boil for 1 1/2 hours or until
  beans are done. Add salt after 1 hour of cooking.
  
  Blend 1 cup beans in a blender or food processor with a little cooking
  water.  Add bean mixture to remaining beans. Stir in epazote.
  
  Serve beans with chopped green onion, chile serrano, chopped
  cilantro, and tomato or with fresh cream and grated cheese.
  
  Makes 8 servings.
  
  From:  THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori &
  Chang, New York.  1986.  ISBN 0-941434-89-3. From the collection of
  Karin Brewer
 
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