Brown Beans

2 c dried pinto beans
1 tsp salt
1 tsp black pepper
1 tsp chili powder or cumin
2 tbsp cooking oil
1 small onion, chopped (optional)
1 tbsp sala (optional)

Pick through and clean the beans. Preferably soak the beans overnight.

If you forgot to soak the beans, use the rapid method by covering the beans with water in a large pot and bring water to a boil. Turn off the heat and allow beans to sit in water for a few minutes to prepare beans for boiling. Drain off the first water.

Cover soaked beans with water and add other ingredients. Bring to a boil and lower the heat to a slow simmer. Be sure to keep water level at least an inch over the beans to ensure they do not scorch. Cover pot and simmer for at least an hour, or until beans are tender.

Other options include: 1 tsp. cinnamon and 1 tsp cloves; 1/2 tsp grated ginger; 1 tsp hot curry

Sheila Witherington
Everyone needs to know how to cook brown beans because they can be the cheapest and most nutrious staple of food used in a variety of formats. Brown beans can save you money when you'd rather go to Europe than have a big food bill. They don't have to be boring either. My mom started cooking brown beans for us when we started getting welfare commodities shortly after she became a single parent after her divorce. Now I choose brown beans even though I can afford other foods. They are a great source of protein free of animal fat. I like to boil the beans and eat them the first day with brown rice or mashed potatoes. The leftover beans can then be used the next day for bean burritos, bean tostados, or refried beans for dip. I also like to make brown bean soup by adding more water and boiling the beans a little longer. It is really good with fresh pan cornbread or a pan of fresh homemade biscuits.