Recipe for cooking pot of beans
Recipes from the Southwest US :: Southwestern Side Dishes
These beans are delicious served over cornbread.
1 lb. pinto beans
1/2 pound black beans
1/2 pound red beans
6 c. chopped onions
2 tsp. dried epazote or
2 Tbsp. fresh epazote, chopped
3 strips bacon, diced large
2 cubes chicken bouillon
2 tsp. pepper
3 Tbsp. chili powder
1 tsp. 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 in.. Stir in 4 c. 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 the heat and simmer, covered, for 2 to 3 hours, until beans are tender.
Add remaining 2 c. 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.
