Caldo de Frijoles Negros

Ingredients

• 1 pound (about 2 cups) dried black beans, picked over and rinsed
• 2½ quarts water
• 1 medium white onion (about 8 ounces), peeled and halved
• 1 large bunch epazote
• 2 Tbsp. safflower oil
• 20 small or 11 medium dried chipotles (about 1 ounce)
• 3 garlic cloves, coarsely chopped
• 2 Tbsp. lard or safflower oil
• 1 medium white onion (8 ounces), finely chopped
• 2¼ tsp. salt, or to taste

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