Name: Pedro”s Tiajuana Beans
Ingredients: - Two cups of dried beans. I prefer black (turtle) or pinto beans, although chili, kidney, navy and most other beans work quite well.; - Eight cups cold water; - Five medium onions, finely chopped.; - Eight cloves of garlic, crushed.; - Three to four tablespoons of sliced, bottled jalapeno peppers, finely chopped. (typically used for nachos, Vlassic and La Victoria are fine). Add more if you want a very "hot" version of these beans.; - Juice and pulp of one fresh lime.; - One tablespoon of commercial chili powder.; - One half teaspoon ofcayanne pepper. More if you want scorching beans.; - One and a half teaspoons of salt.; - Black pepper, about 12-15 twists on a pepper mill; - Ten good "squirts" of Crystal or Frank''s Louisiana Hot Sauce (or Tobasco, or you favorite. I like Crystall''s extra-hot).; - One six once can of tomato paste.; - Three tablespoons of veggie stock for sauteing.; 1.) Saute chopped onions for about ten minutes using veggie stock.; Add crushed garlic and jalapenos and saute for five more minutes.; Saute until mixture is lightly carmelized. Be certain not to burn; garlic or peppers.; 2.) Inspect beans for any foreign debris. Remove debris and wash; under cold tap in a collandar. Drain throughly.; 3.) Bring eight cups of bottled water to a rolling boil in a large; sauce pan or pressure cooker. Add washed, dried beans, cover pan and; remove from heat. NOTE: Do not heat water at this point if using a; pressure cooker.; 4.) Allow beans to steep for one hour. No need to soak overnight as; this causes the beans to ferment, imparting a bitter taste. Do NOT; change water at this point, or a loss of taste will result. NOTE:; Skip this step if using a pressure cooker.; 5.) Add onion/garlic/jalapeno pepper mixture to the bean and water.; Add all remaining seasonings and ingredients to the sauce pan.; Mix THROUGHLY with a wooden spoon.

Category: Vegetarian Recipes

Ingredients

Two cups of dried beans. I prefer black (turtle) or pinto beans, although chili, kidney, navy and most other beans work quite well.
Eight cups cold water
Five medium onions, finely chopped.
Eight cloves of garlic, crushed.
Three to four tablespoons of sliced, bottled jalapeno peppers, finely chopped. (typically used for nachos, Vlassic and La Victoria are fine). Add more if you want a very "hot" version of these beans.
Juice and pulp of one fresh lime.
One tablespoon of commercial chili powder.
One half teaspoon ofcayanne pepper. More if you want scorching beans.
One and a half teaspoons of salt.
Black pepper, about 12-15 twists on a pepper mill
Ten good "squirts" of Crystal or Frank''s Louisiana Hot Sauce (or Tobasco, or you favorite. I like Crystall''s extra-hot).
One six once can of tomato paste.
Three tablespoons of veggie stock for sauteing.

1.) Saute chopped onions for about ten minutes using veggie stock. Add crushed garlic and jalapenos and saute for five more minutes. Saute until mixture is lightly carmelized. Be certain not to burn garlic or peppers.

2.) Inspect beans for any foreign debris. Remove debris and wash under cold tap in a collandar. Drain throughly.

3.) Bring eight cups of bottled water to a rolling boil in a large sauce pan or pressure cooker. Add washed, dried beans, cover pan and remove from heat. NOTE: Do not heat water at this point if using a pressure cooker.

4.) Allow beans to steep for one hour. No need to soak overnight as this causes the beans to ferment, imparting a bitter taste. Do NOT change water at this point, or a loss of taste will result. NOTE: Skip this step if using a pressure cooker.

5.) Add onion/garlic/jalapeno pepper mixture to the bean and water. Add all remaining seasonings and ingredients to the sauce pan. Mix THROUGHLY with a wooden spoon.

6.) Cover beans and simmer on very low heat for 2 1/2 hours, or pressure cook at high pressure setting for 55 minutes. Stir beans occasionaly when using a conventional sauce pan.

7.) Allow beans to cool to room temperature and then freeze or refrigerate.

8.) Allow beans to develop for at least 24 hours in refrigerator. They keep for at least two weeks in my refrigerator, and months in the freezer if properly packaged for storage.

9.) Enjoy ;)