From: Carlos Melendez, Coyote Crossing, Conshohocken, PA. Yield: 6 servings. 2 lb. black beans 3 cloves garlic 1⁄2 onion 2 oz. olive oil 5 leaves epazote 1⁄4 tsp. cumin 1 clove 1⁄2 tsp. oregano 3 cups heavy cream 5 cups chicken stock to taste, salt Soak black beans in water for 24 hours prior to cooking. After soaking, simmer beans in 2 quarts water. Add 1 clove garlic and 1⁄4 onion. Cook until beans are very tender. Drain beans and save water. Puree beans, adding enough of the water for ...
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