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1
If time allows, soak the beans overnight or for several hours in water to cover, then drain.
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2
(If not, proceed, but expect cooking time to be somewhat longer.)
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3
Combine with water to cover in a pot over medium-high heat.
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4
When the mixture boils, add the epazote if youre using it, crushed garlic, and 1 tablespoon of the cumin, partially cover, and adjust the heat so the mixture simmers steadily.
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5
Cook, stirring occasionally, until the beans are tender and most of the water has evaporated, at least an hour and probably more; add water as necessary to keep the beans covered.
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6
When the beans are tender, add salt, pepper, and the minced garlic.
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7
Put the oil in a large skillet, preferably nonstick, and turn the heat to medium.
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8
When the oil is hot, add the onion and cook, stirring, until it is golden brown, about 10 minutes.
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9
Add the remaining cumin and cook, stirring, for 1 minute more.Add the beans and mash with a large fork or potato masher.
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10
Continue to cook and mash, stirring, until the beans are more or less broken up (some remaining chunks are fine).
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11
Season with salt and pepper, add the cayenne and more cumin if you like, and serve.
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12
Substitute 1/2 cup lard for the oil and reserve the onion and second tablespoon of cumin.
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13
Add the beans to the hot lard.
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14
When they are nicely mashed, stir in the onion and cumin and cook for 5 minutes more, stirring frequently.
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15
Season as directed and serve.
