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.
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|Serving Size: 1 Serving (746g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 224 (45%)|
|Amt Per Serving||% DV|
|Total Fat 24.9g||33 %|
|Saturated Fat 9.1g||46 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 24.4mg||8 %|
|Sodium 1978mg||68 %|
|Potassium 1361.8mg||36 %|
|Total Carbohydrate 47.1g||14 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 36.1g|
|Protein 22.6g||32 %|
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Calories per serving: 499
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