• 2 lbs beans – washed, soaked in water overnight and drained
• 2 med white onions, peeled and chopped
• 8 lg garlic cloves
• 2 Tbsp veg oil or lard
• 2 sprigs epazote **
• ½ lb bacon, diced (chorizo or vegetarian chorizo may be used)
• 2 roma tomatoes, chopped
• 6 serrano chilies, chopped
• Salt to taste
• 2 quarts water

1.  Place beans in large pot with half the onion, half the garlic, oil and epazote.
2.  Add water and bring to boil, cover and simmer for 1 ½ hr or until tender.
3.  Add salt
4.  In lg saucepan cook diced bacon until fat is rendered
5.  Add remaining onion and garlic, sauté until onion softens
6.  Add tomato and chili, continue cooking until tomato releases its juice
7.  Add cooked beans with liquid and cook over low heat for 20-30 min, stirring
occasionally.

Serve in bowls.

Serves 12 – 15

** 2 sprigs epazote = 2 Tbsp dried