Frijoles de la Olla (Pot Beans)

You can use either black beans or pinto beans for this recipe. I made black beans since they are Aubrey's favorite. These are perfect to cook for a crowd because they can be prepared up to 4 days before. The flavors have a chance to marry together the longer they sit in the fridge. I added lots of cumin to these beans, but I didn't measure the amount. I kept putting more and more in the beans, and I lost count.
The epazote sprigs were almost impossible to find. I finally found dried epazote leaves at a local Mexican grocery store. I'll omit them next time because I don't think they really added any flavor. I read somewhere that they may reduce the gas that beans may cause, but that may be an old wives tale. On the other hand, I'll definitely buy the queso fresco again. It's very mild, but each crumble had a creamy texture to it.

Ingredients:
2 1/2 cups dried beans
2 Tablespoons safflower or canola oil, flavorful lard, or rendered bacon fat (I used bacon fat)
1 white onion, finely chopped
1 clove garlic, minced
2 fresh epazote sprigs (optional)
about 1 rounded teaspoon sea salt, or to taste (I added much more)
Cumin, to taste
Crumbled queso fresco (optional)

Directions:
Pick over the beans and discard any broken beans or small rocks or other debris. Rinse well, place in a large pot, and add water to cover by several inches. Bring to a boil, then remove the pot from the heat and let stand for 1-2 hours. Drain off the water, replace with the same amount of cold water, and return to a boil. Once boiling, reduce the heat until the water is barely simmering.

Meanwhile, in a small frying pan over medium heat, warm the oil, lard, or bacon fat. Add the onion and saute until dark yellow, about 4 minutes. Stir in the garlic and cook for 1 minute longer. Add the onion and garlic to the beans, reduce the heat to medium-low, and continue to cook, partially covered, until the beans are just tender, about 3-4 hours. **This is when I tasted the beans and decided to add cumin, to taste.** The timing will depend on the age of the beans. Stir the beans from time to time and, if necessary, pour in enough hot water to keep the water level at 1 inch above the beans.

Add the epazote, if using, and salt and continue to cook until the beans are quite soft, about 1 hour longer. Again, the timing may vary. If time allows, let the beans cool in the broth. The earthy flavor will intensify if the beans are stored, covered, in the refrigerator for at least overnight, then slowly reheated. They will keep for up to 4 days.

If serving the beans as they are, ladle the broth and beans into warmed bowls and garnish with the crumbled cheese, if desired.

Makes about 8 cups; serves 4 as a main course.

Source: Savoring Mexico