Beans are an important, inexpensive protein source in the Mexican diet.  Long, overnight soaking isn't necessary.  Flavor the beans with a meaty ham bone or a chunk of Smithfield ham.  Do not add salt or acidic foods until near the end of the cooking time to prevent toughening. If you enjoy the flavor, toss in 1 or 2 sprigs of epazote, a south Mexican herb of the goosefoot family.  In Mexico, it is valued for its ability to relieve gas.

 

2     cups  Mexican  dried pink  beans OT pinto  beans

2-3  tablespoons  vegetable  oil (omit  if seasoning  meat is added)

1     medium   onion,  chopped

1     small  red bell pepper,  seeded  and  cubed

½    stalk  celery,  diced

1     large  garlic  clove,  minced

1     tablespoon  pure  chile powder,  if desired

1     teaspoon ground  cumin

       Salt  to taste

 

Rinse and pick over beans.  In a large pot, cover beans with water.  Bring to a full boil and remove from heat.  Let stand 1 hour.  Pour out water and add 6 cups water and remaining ingredients except salt.  Bring to a boil.  Lower heat.  Simmer 2 to 3 hours, partially covered, until the beans are soft and the broth has thickened.  Add salt to taste.  Beans taste even better the second day.

 

Yield:  5 cups  beans.

Yield:  4 servings.