Servings:
Makes 1 quart, serves 4 Servings
Ingredients
- 2 tablespoon corn oil
- 1/2 tablespoon white onion, chopped
- 1 tablespoon tomato, chopped
- 2 tablespoon garlic cloves, chopped
- 2 tablespoon fresh thyme sprigs, leaves striped from the stem
- 1 teaspoon dried epazote or oregano
- 1/2 pound dried black turtle beans, picked through and rinsed
- 2 cup low-sodium chicken broth
Preparation
Baking Directions:
Put a 3 quart pot over medium-high heat and coat with the oil.
When the oil is hot, add the onion, tomato, garlic and herbs.
Cook, stirring, until the vegetables are soft but not browned, about 5 minutes.
Add the beans, broth, and enough cold water to cover by 1-inch and bring to a boil.
Reduce the heat to medium-low, cover and simmer until the beans are very tender and beginning to break down, about 2 hours.
You want them to the point where they start bursting and are moist and creamy.
Watch the heat carefully and stir often to prevent the beans from sticking and burning.
Season with salt and pepper before serving.
