Mexican Beans - Frijoles de Olla

1 pound of beans (pinto beans, black turtle beans, or other)

1/2 white onion, roughly chopped

1 generous tablespoon butter

1 generous tablespoon dried epazote

3 bay leaves

salt to taste

Rinse and drain the beans and put them in a large pot with water to cover by several inches.

Put the epazote in a tea infuser (photo) and add it along with the bay leaves, butter and onion to the water in the kettle. Bring the water to a simmer and simmer the beans gently until the skins are soft. The amount of time needed will vary depending on the type of the beans and their age. Add salt to taste and continue to simmer. (Never add salt to beans at the outset. This will make the beans tough.)

As the beans are cooking, check frequently to be sure the water hasn't evaporated too much. It may be necessary to add more hot water from time to time. The beans are done when they are quite soft and thoroughly cooked. (Again this will vary with the age and type of bean used.)

Allow the beans to come to room temperature, remove the tea infuser and bay leaves and promptly refrigerate or freeze the beans. (Beans will ferment very quickly at room temperature, as I learned when I once returned home to find a pot of chili bubbling on the stove. There was no heat under it.)

Variations: You can add garlic and/or diced chile pepper to the beans.

Refried Beans: For low fat refried beans, just mash some beans and some of the cooking liquid in a skillet, using a potato masher. For richer refried beans, melt some butter in the skillet first, then add the beans and liquid. In either case, you can add some cumin to taste.