Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 10 · column 5 of 6 · from the scan, no model involved
1 IJUIVO
V 'a
2 cups pinto, black, or red kidney beans
2 onions, finely chopped '
2 cloves garlic, chopped
Sprig epazote or 1 bay leaf
2 or more serrano chiles, chopped or 1 teaspoon dried pequin chiles^' crumbled
3 tablespoons lard
Salt and pepper to taste
1 tomato, peeled, seeded and* chopped
Wash beans, but do not soak. Put in cold water to cover with half of the chopped onion and garlic, the' epazote or bay leaf, and chiles.^ Cover and simmer gently, adding' more hot water as needed. When beans begin to wrinkle, add 1 table-" spoon lard or oil. When beans are' soft and almost done, add seasonr-' ings. Cook another half hour without; adding more water; there should not I be a great deal of liquid when beans, are done. %j
Heat remaining 2 tablespoons’: lard and saute remaining chopped" onion and garlic until limp. Add tomato and cook for 1 to 2 minutes; add a tablespoon of beans and mash intb the mixture. Add a second table-] spoon of beans without draining" them so that some of the bean liquid evaporates in this cooking process. ’ 1
Add a third tablespoon of beaqsvand continue cooking until you have a smooth, fairly heavy paste. Returnthis to the bean pot and stir inUT. beans over low heat to thicken th^ remaining liquid. Makes 6 to 8 ser\£ ings.
Be sure to watch next week’s column for more on the “Mexican"4 Fiesta!”
91.1%