Ingredients

• 2 cups (12 ounces) dried black beans
• 10 cups (2 1/2 quarts) water
• 1 small white onion, peeled and finely chopped
• 2 tablespoons lard, bacon drippings, or vegetable oil
• 1 sprig epazote or 2 sprigs cilantro
• 2 teaspoons salt (or to taste)
• 3 serrano chiles (or to taste), stems and seeds removed and finely chopped
• 1/2 cup queso fresco for serving (optional)

Serves 6