1/2 lb Salt pork
1 lg Onion, chopped
2    Cloves garlic, minced
- or pressed
2 1/2 c  Dried black beans
- about 1 pound
1 ts Crumbled dry epazote leaves
5 c  Water
4 c  Beef or chicken broth
Salt

Cook pork over medium high heat in a 4 or 5 qt. pan until fat begins to
melt. Add onion and garlic and cook, stirring often, until onion is soft
(about 5 min.). Sort beans and discard debris; rinse well. Add beans and
epazote to pan and pour in broth and water. Raise heat to high and bring to
boil. Reduce heat, cover and simmer for 2 to 2 1/2 hours (or until beans
are tender). If beans are too soupy, boil over medium high heat, stirring
often until thick enough. Season with salt. 6 to 8 servings.