Black Beans

• 1 cup dried black beans (7 oz), picked over and rinsed
• 1/2 cup chopped white onion (1/2 medium)
• 2 tablespoons lard or olive oil
• 1 teaspoon crumbled dried epazote
• 9 cups water
• 1 teaspoon salt

1. Bring beans, onion, lard, epazote, and water to a boil in a 3-quart heavy pot.
2. Reduce heat and simmer, partially covered, until beans are tender, about 1 1/4 hours.
3. Add salt and simmer, uncovered, until enough water is evaporated so that liquid reaches just below level of beans, about 30 minutes.
4. If using beans for omelet filling: Measure out 1 1/2 cups beans with a slotted spoon and 1/2 cup liquid and mash together in a bowl with a potato masher until creamy.
5. Reserve remaining beans and liquid for another use such as black bean soup.
6. *We prefer Los Compadres brand, available at Latino markets and Rosa Imports (888-377-1032)

black beans, white onion, lard, epazote, water, salt

Taken from www.epicurious.com/recipes/food/views/black-beans-108531 (may not work)