Pot of Beans

These beans are delicious served over cornbread.


  • 1 pound pinto beans
  • 1/2 pound black beans
  • 1/2 pound red beans
  • 6 cups chopped onions
  • 2 teaspoons dried epazote or 2 tablespoons fresh epazote, chopped
  • 3 strips bacon, diced large
  • 2 cubes chicken bouillon
  • 2 teaspoons pepper
  • 3 tablespoons chili powder
  • 1 teaspoon cayenne pepper
  • 1 whole head of garlic


  1. Rinse beans and pick out debris or any beans that are shriveled.
  2. Pour beans into a large bowl and add water to cover. Soak overnight. Pour off soaking liquid.
  3. Place drained beans in a large stockpot or Dutch oven. Add enough water to cover by 2 inches.
  4. Stir in 4 cups of the onion, epazote, bacon, chicken bouillon cubes, pepper, chili powder and cayenne.
  5. Cut off the end of the garlic pod and pull off white paper-like layer. Leave unpeeled cloves attached to root end. Add to bean pot.
  6. Bring liquid to a boil over high heat. Lower heat and simmer, covered, for 2 to 3 hours, until beans are tender.
  7. Add remaining 2 cups onion and cook 2 to 3 hours longer, covered. Add more liquid if necessary. Cook until beans are quite soft.
  8. Adjust seasoning to taste.

Yield: 12 servings

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