“New Pinto Bean Stew Receipt”

Soak 2 pounds dry Pinto Beans in water in covered large, heavy stockpot. Drain after 4, 6, 8…often I go 24 hours refrigerated. Refill at least four inches past beans with fresh water or chicken stock. Cover put on high heat just to the boil. Then lower to simmer.

Add:

1 medium-large onion, diced large

1 TB whole black peppercorns

2 chopped celery stalks, with leaves!

2 peeled (tipped and topped) carrots, chopped (both veg chopped to fit a soup spoon

4-or more dried bay laurel leaves

1 head of garlic cloves, peeled

4-6 peeled and mashed garlic cloves

4-8 whole (sliced from stem-to-stem) variety of hot peppers

1-2 TB dry toasted cumin seeds

1 2-inch piece of hog jowl bacon or other such salt/smoked meat

and in a cotton-wine-wrapped bundle, 6-8 whole sprigs of flat-leaf parsley, 1 large piece of Puerto Rican (Caribbean) large-leaf thyme, 1 6″-8″ piece of unflowered Epazote.

Bring back to a gentle boil-simmer on stovetop and then turn into a moderate-slow (225-275 degree Fahrenheit) oven and cook until beans come tender to a spoon or a mouth. Several teaspoons or tablespoons of Kosher salt at any time in the last hour to half-hour of cooking recommended.

Serve with fresh long-grain or brown rice with additional diced onions and peppers.  Crusty country or french-style bread and a simple salad hold hands to make this memorable.  Soup gets better with a rest…bring to room temp-ish before refrigeration and when cool place in large sealable containers. Good cold and better brought to a simmer.  Beer or wine.  Chicken thighs, pork or beef necks, hot dogs or nice smoked or fresh sausages marvelous. Almost a fancified bean-n-meat(s) dinner.  Lamb breast well might work.  I’ll try that next.

 

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