500 gms Beans Black, Pinto or Pink or any other variety
3 Garlic Cloves
1 Large sprig epazote for black beans (optional)
Pick out any tiny dirt clods or pebbles that you’d find in the beans, rinse and place in a 4-quart pan.
Add plenty of water, remove any beans that float and let them soak the night before or minimum 3 hrs. before cooking them
Rinse the beans, put them in a big pot (enamel or clay) to boil with enough water to cover them (aprox. 3 fingers above them)
Add the onion and garlic, leave them cooking in a low-medium heat, stirring occasionally until they’re soft for aprox. 1 to 2 hours
When the beans have soft add salt and cook for another 10 minutes, remove the epazote and beans are ready to serve.
Note: Without enough water the beans may cook unevenly and tend to stick on the bottom, if you see the beans peeking up through the liquid, add hot water to cover them by 2 fingers above them.