Recipe for Mayan Succotash - The International Kitchen

Ingredients

• 1 lb of espelón beans (or black eyed peas), rinsed and picked over
• 4 c. water
• 2 tsp salt
• 2 sprigs epazote (or 1 tsp dried epazote)
• 1/2 c. lard (or vegetable oil)
• 4 c. fresh corn kernels
• 1 c. white onion, finely chopped
• 1/2 c. green bell pepper, seeded and finely chopped
• 10 oz. tomatoes, seeded and finely chopped
• black pepper (to taste)
• 1 Tbsp dried Mexican oregano (preferably Yucateco)