Categories: Beans, Mexican 
      Yield: 8 servings 
  
  4 1/2 qt Water                               3    Heads garlic, halved, OR 10 
  1 1/3 lb Dried black beans, washed                -cloves garlic, whole 
           -and soaked overnight                    Salt to taste 
      2    White onions, halved               30    Epazote OR cilantro leaves 
  
  From the Gulf [of Campeche] area. 
   
  Bring water to a boil in a large saucepan or clay pot.  Add beans, onion, 
  and garlic.  Cook at a slow boil for 1 1/2 hours or until beans are done. 
  Add salt after 1 hour of cooking. 
   
  Blend 1 cup beans in a blender or food processor with a little cooking 
  water.  Add bean mixture to remaining beans.  Stir in epazote. 
   
  Serve beans with chopped green onion, chile serrano, chopped cilantro, and 
  tomato or with fresh cream and grated cheese. 
   
  Makes 8 servings. 
   
  From:  THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang, 
  New York.  1986.  ISBN 0-941434-89-3. From the collection of Karin Brewer