These beans are delicious served over cornbread.

1 pound pinto beans
1/2 pound black beans
1/2 pound red beans
6 cups chopped onions
2 teaspoons dried epazote or
    2 tablespoons fresh epazote, chopped
3 strips bacon, diced large
2 cubes chicken bouillon
2 teaspoons pepper
3 tablespoons chili powder
1 teaspoon cayenne pepper
1 whole head of garlic

Rinse beans and pick out debris or any beans that are shriveled. Pour into a large bowl and add water to cover. Soak overnight. Pour off soaking liquid.

Place drained beans in a large stockpot or Dutch oven. Add enough water to cover by 2 inches. Stir in 4 cups of the onion, epazote, bacon, chicken bouillon cubes, pepper, chili powder and cayenne. Cut off the end of the garlic pod and pull off white paper-like layer. Leave unpeeled cloves attached to root end. Add to bean pot. Bring liquid to a boil over high heat. Lower heat and simmer, covered, for 2 to 3 hours, until beans are tender.

Add remaining 2 cups onion and cook 2 to 3 hours longer, covered. Add more liquid if necessary. Cook until beans are quite soft. Adjust seasoning to taste.

Makes 12 servings.