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1
Sort the beans to make sure there are no small rocks, screws, etc.
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2
in them.
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3
And yes, I have personally found these things in dried beans before.
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4
Sort or hope you have good dental coverage.
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5
Place the beans, chicken stock, water, bay leaf, onion powder, garlic powder, cumin, chili powder, pepper and salt in a stock pot.
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6
Bring to a boil and stir well.
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7
Cover and simmer over medium-low heat for 2 hours, checking and stirring often.
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8
The liquid should just cover the beans.
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9
If the beans look too dry, you can add more water, 1/2 cup at a time, until the beans are covered.
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10
You do not want it to be too soupy.
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11
Stir the beans often, as they have a tendency to stick and burn to the bottom of the pot.
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12
After 2 hours, taste a bean - it should be tender enough to eat.
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13
If it is not, keep cooking and checking every 10 minutes.
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14
Mine don't usually even take the whole 2 hours, though.
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15
In a large skillet, saute the onion and jalapeno in 2 tablespoons of the olive oil for 5 minutes.
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16
Add the garlic and saute for another 30 seconds.
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17
Set aside.
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18
Remove the bay leaf from the beans and discard.
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19
Puree half of the beans - I use a stick blender to do this, but you could also use a food processor or a blender.
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20
Combine the whole beans and the pureed beans, and stir in the sauteed vegetables, the remaining 6 tablespoons of olive oil, vinegar, and sugar.
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21
Bring to a boil, then simmer over medium-low heat for 5 minutes, stirring frequently to keep the mixture from sticking and burning.
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22
Taste and add more salt if needed.
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23
This freezes well.
