Scott Pepper’s Mexican Beans

I borrowed The Vegan Table from my friend Maria, and I enjoyed this recipe very much. This recipe makes 48 servings, so you’ll want to make a smaller batch unless you’re feeding a crowd.

• 4 lbs dried pinto or black beans (or 2 lbs of each)
• 1/2 head garlic (6 to 8 cloves), peeled and finely chopped
• 6 chile peppers, finely chopped
• 2 large-size yellow onions, finely chopped
• 1/4 cup chili powder
• 1/4 cup ground cumin
• 1 TBSP salt

Rinse beans repeatedly, and soak overnight in a large-size stockpot with plenty of extra water to cover the beans.

The next morning, drain beans and rinse repeatedly. Fill pot with fresh water that reaches 2 inches over top of beans. Place on stove over medium heat.

Add garlic, chile peppers, onions, chili powder, and cumin. Do not add salt yet.

Cover, and bring to a boil, stirring occasionally. Lower head, and simmer for 2 hours with the lid off. Stir thoroughly every 30 minutes.

Every 15 minutes or so afterward, test for doneness. When the beans are done, add a little salt, stir, and taste. Add more salt, if desired. Serve right away or let cool.

Store beans in containers and freeze until needed. Keep as much liquid in with beans as possible to keep them tender when reheated.

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