Preparation:
Cook pork over medium high heat in a 4 or 5 quart pan until fat begins to melt. Add onion and garlic and cook, stirring often, until onion is soft (about 5 min.).
Sort beans and discard debris and rinse well. Add beans and epazote to pan and pour in broth and water.
Raise heat to high and bring to boil. Reduce heat, cover and simmer for 2 to 2 1/2 hours (or until beans are tender).
If beans are too soupy, boil over medium high heat, stirring often until thick enough.
Season with salt. |
