Beans (the sequel)

Last year, I put my bean recipe in and suggested I might expand on it later. It's later.

Here is the original Beans  recipe from Aug 2011, so follow that recipe until you have them mostly cooked.

This doesn't work if you put the beans on to cook in the morning and head off to work. You have to be able to doctor the pot about two hours before you are ready to eat. Here's what you add for 2 cups of dry beans (when you started):

• 3 Tbsp finely chopped red onion (or substitute yellow or white onion)
• 1/2 c chopped green chile (better if you don't use the mild, canned ones)
• 1 - 16 oz can whole stewed tomatoes
• 1/2 c chopped fresh cilantro
• 1/4 tsp cayenne pepper
• 1/2 tsp white pepper (or black pepper)
• 1/2 tsp garlic powder

Feel free to estimate those quantities as it doesn't matter much as long as you are close to what's listed.

Stir well and finish the last 2 hours of cooking on high.

I still don't put any salt in the beans. Sometimes they get some from the meat. It's hard to tell how much to add. Most people like to salt their own beans the way they like it. Mostly, these have enough flavor that nobody misses the salt.