Soupy Pot Beans
| Yield: | 10 Servings |
| Categories: | Beans, Mexico |
| 1 | lb | Dried beans; pinto, pink, or black (about 3 scant cups) |
| 1 | White onions; 1/2 in a chunk and the rest finely chopped | |
| 1 | tb | Safflower oil* |
| 1 1/2 | ts | Salt; about |
| 2 | Sprigs epazote if cooking black beans; optional | |
| Boiling water; at the ready | ||
| 3 | Garlic cloves; minced | |
| FOR GARNISH | ||
| 1/2 | c | Crumbled queso fresco; farmer's cheese or feta |
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