Pot beans simmered slowly with lard, epazote and onion until creamy in their own broth — the everyday pot of beans that starts a Mexican meal. This version uses lard for its traditional richness, so it is not vegetarian; swap in neutral oil for a vegetarian and vegan pot.
Soak the beans overnight
Soak the dried beans in plenty of water overnight.
Drain and rinse
Drain and rinse the soaked beans.
Start the pot
Put the beans in a pot with the lard, onion, garlic and fresh water to cover generously.
Simmer until creamy
Bring to a boil, then lower to a gentle simmer and cook until the beans are completely soft and creamy.
Add the epazote
Stir in the epazote sprig and simmer a final stretch.
Season and serve
Season with salt to taste and serve the beans in their broth.
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