Polly’s Black Beans

Polly’s Black Beans

1 pound black turtle beans
10 cups water
1/2 medium white onion, sliced
2 whole garlic cloves
3T vegetable shortening or lard
2 sprigs fresh or dried Epazote
1T sea salt or salt to taste

Rinse the beans in a colander and remove any small stones or grit. Combine beans, water, onion, garlic, shortening and epazote in a heavy, 8- quart stock pot. Bring to a boil over medium high heat. Reduce heat to low, cover and simmer for 1 and 1/2 hours (cooking time will vary based on type of water, climate, age of beans...) or until beans are tender, adding water as needed. Do not overcook- beans should be soft but not mushy. Add salt if needed. Makes 1 1/2 quarts.

From Polly: "I pureed them. The kids like them that way."