How to cook mexican black beans.
1 pound of black beans. CAUTION: Do not use asian black beans, go to a mexican store! Soak them overnight so you can reduce the cooking time.
1/3 of white onion.
1 garlic clove.
If you can find «epazote» you can add some leaves too.
Salt to taste.
Wash the beans, put some water to boil (4 liters, aprox.), once the water is boiling add the beans (without water), onion, garlic and if you have epazote, add some leaves too. Put the lid, cook it maybe 1.5 hours, maybe 2-3 hours, this depend of the beans quality, the soaking, and also of the recipient in which you are cooking. If you could cook all this in a «olla de barro para frijoles» then the final taste will be better, but any stewpot can work :). Once the beans are soft, add salt to taste, let it boil 30 minutes more. Black beans are harder than mayocoba or pinto beans, they take more time to cook.
Once you have cooked the beans, put some pork fat (manteca de puerco) or oil in a pan, also a few of white onion, fry it, the put aside. Be careful with this step: When the oil is very hot add the beans, the hot oil can jump over you, so take care. Cook them, smash them, add some beans broth, smash a litle more, enjoy!