La Rancherita’s Perfect Pot of Beans

(Frijoles de la olla)

What you need:

Fresh dried pinto beans

Lots of water

Garlic and onion

Sea salt

A pot, large, medium or small, depending on how much you want.

As I said in my last post, measurements need not be precise, especially when it comes to cooking beans. You can cook as little or as many beans as you like, so just follow these guidelines:

1. Beans must be fresh and rinsed clean. No old, wrinkly beans or dirt!

2. Use plenty of fresh water, at least 2 inches (about 6 cm) above the top of the beans—more if you are using a slow cooker and will be gone for most of the day. You don’t want to come home to dried out or burned beans—they’ll smell like, you know, peditos.

3. Put in about 2 or more flattened cloves of garlic, and ½ a while onion and salt to taste (More if you are cooking beans for a crowd).

4. Bring beans to a fast boil. Then reduce heat to a slow simmer, covered. To prevent the beans from spilling over, make sure that the lid is slightly ajar so that a little steam will escape.

5. Check the beans every once in a while. If the water is running low, pour boiling water on the beans. Pouring cold water will slow down cooking time and will turn your beans that nasty gray-brown color.

6. Do not allow your beans to cool off for the same reason as above.

7. Keep cooking the beans until they are soft and a beautiful red-brown color. (The longer you cook the beans the richer the color and flavor.) Keep simmering them until you are ready to eat them straight or prepare them in a different way (refried, etc.)

8. Fish out the onion and garlic.

A favorite of mine is pinto bean soup. Add diced green onion, chopped cilantro, salsa or minced jalapeño or serrano chiles and, if you want, chunks of avocado. Serve with corn tortillas. It is simple and delicious.