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.
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.