beans recipe

Sort through a pound and a half of pinto beans, looking for rocks or twigs or shriveled beans.  Then rinse beans in a colander.  Then soak beans.  Start them soaking 8 or 12 hours before you want to cook them.  (If you soak them too long, they might start to ferment, which could cause problems.)

Drain the beans and put in fresh water to cover.  Put them on high and bring to a rolling boil.  Then simmer.

Add about two diced onions and several cloves minced garlic.  (Don't add salt yet or the beans won't cook right.)

Simmer, stirring occasionally, for two hours.  Then add two teaspoons salt and a can of drained carrots.  (If you'd rather use fresh carrots, you can do that--just add them at the beginning with the onions and garlic.)  You can also add a can of diced tomatoes, including the tomato juice.

Cook, partially covered with a lid, for an additional two hours or until the beans are done and falling apart, adding a little more water at times to keep the beans covered with water.  Then add a generous amount of black pepper and stir.  Taste and add more salt if needed.

Then eat with rice.  Note:  This recipe works with other kinds of beans too.