“ACCIDENTALLY DELICIOUS”

Recipe: Pinto Beans for a Crowd

INGREDIENTS:
One kilogram (2.2 pounds) dried pinto beans, soaked overnight in water with 3-4 tablespoons baking soda
Two (2) stalks celery, chopped, with leaves if available
One (1) medium-large onion, coarsely chopped
One-quarter (1/4) green bell pepper, chopped
Seasoned salt, about 1 tablespoon – my secret ingredient – “Sal Con 20 Especias Sazonador, Cocina Mestiza Mexico” bought at Rizo’s in Vallarta ages and ages ago. Phone number on label is 01-800-021-2486. “Ingredientes: Sal, especias y chile en polvo.”
Chicken broth or Knorr Caldo de Pollo mixed with water (2 teaspoons per liter of water) or chicken base mixed with water
Dash garlic powder to taste and or 2 whole cloves garlic
3 bay (laurel) leaves
Fresh ground pepper to taste
Optional: Fresh chopped cilantro, disinfected in Microdyne or other similar solution

METHOD:
1. After soaking pinto beans overnight in a mixture of water with baking soda – which helps de-gas the beans – thoroughly rinse the beans to remove baking soda taste.

2. In a large pot on medium heat, melt 1-2 tablespoons butter and sauté celery, onion and green pepper until soft, about 5 minutes.

Butter tastes better than oil…and actually tolerates heat better than oil, which breaks down into nasty things when heated.

3. Add rinsed beans and cover with chicken broth or Knorr Caldo de Pollo mixed with water (or better yet, chicken base mixed with water if you have it). Use 2 teaspoons Caldo de Pollo per liter of water. A liter is slightly more than a quart.

4. Before adding seasoned salt, taste, because the Caldo de Pollo is salty. If you cannot find my secret ingredient, Sal Con 20 Especias (which contains some chili powder), use your favorite seasoned salt, such as Lawry’s, McCormick’s, Beau Monde, Tony Chachere’s or whatever.
Add a hit of garlic powder and 1-2 WHOLE cloves of garlic, which will give a mild and slightly nutlike flavor.

5. Bring beans to a boil, turn down heat and gently simmer about 45-60 minutes until tender but still retain their shape. If needed, add more water during cooking, as the beans will absorb a lot. Test for doneness by eating a bean or two. At the end, if desired, add fresh chopped cilantro.

6. If freezing, add some fresh cilantro to taste and submerge it.