1 1/2 c Black beans; picked over
5 c Cold water
2 tb Lard or butter
2 Garlic cloves; minced
3 Fresh epazote sprigs
Salt; to taste
Freshly-ground black pepper; to taste
Soak black beans in enough cold water to cover by 3 inches overnight. Drain.
Combine beans, water, lard, garlic, and epazote in a heavy large Dutch oven over high heat. Bring to boil. Reduce heat and simmer until beans are very tender and creamy about 2 hours. Season to taste with salt and pepper. This recipe yields 6 servings.