1. Pick through the beans and remove any debris, beans that have split or ones with holes. Throughly rinse and set aside. In a large pot heat a splash of oil, once warm sauté the serrano and onion just until the onion begins to brown and the chile blister— about 4 minutes. Next add the crushed garlic and sauté until it softens, careful not to burn the ingredients. Add the cleaned and rinsed beans into the pot then pour in enough water to cover the beans by 3 inches or 7.5 centimetres. Cover the pot and allow to simmer over medium heat until the beans have softened. Check on the pot now-and-then to make sure it has enough water, you'll need to add a bit more water from time to time. 2. Once the beans have soften, or you can squeeze it between your fingers, add the epazote leaves and sea salt; I add about 1 tbsp of coarse sea salt. Allow to simmer over medium heat and uncovered for another 15 minutes. At this time the beans should be cooked through and the skins will easily slip off. Taste and adjust salt if desired. Make sure that there is plenty of broth leftover in case you want to use it for mashing or for soup/stew making. Remove onion, garlic, serrano pepper, and epazote leaves before serving or using. ---------------------------------------------------------------------------
Nutrition
Ingredients
