Frijoles de la olla

Method

1. 1 Remove any shriveled beans, rinse the black beans, and soak them in water for 4 hours until they soften.
2. 2 Put the beans in an earthenware pot along with halved onions and crushed garlic, then pour in enough water to cover the beans by about three finger widths.
3. 3 Bring to a boil, then reduce heat and simmer for 2 hours, adding boiling water occasionally to ensure the beans are always submerged.
4. 4 Once the beans are tender, add the salt and epazote leaves, and simmer for another 15 minutes.
5. 5 Ladle both the beans and the broth into a bowl and serve hot with tortillas.

With an appliance

• Pressure cooker 1 hr

  Replace step 3: simmer the beans under high pressure for 30 minutes, then release the pressure naturally for 15 minutes; add the salt and epazote from step 4 after opening the lid and cook for another 10 minutes.