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1
In a tall, narrow ware pot (Mexicans call it a jarrow), the beans nestle closely together and pack while cooking and it means the heat seeps gently through the jarrow as it should in cooking beans.
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2
In order that the beans pack right, you should use enough to almost fill the pot when they swell, never less than 2 pounds. Use Mexican pinto beans.
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3
Wash the beans; put them in the pot and fill the pot about half full of water.
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4
Never soak pinto beans.
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5
It causes them to be mushy.
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6
Using a medium flame, bring the water to a boil while stirring the beans to keep them from burning.
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7
When the water boils, turn the fire low so it can barely simmer.
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8
It is best if you see a bubbly oozing out now and then.
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9
Throughout the cooking, keep the water level barely covering the beans.
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10
It makes them pack.
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11
Be sure any water you add is boiling.
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12
After an hour of cooking, add several chunks of salt pork.
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13
Some people put a lid on the beans, but I do not.
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14
It chokes off those fine odors and sometimes it causes the juices to boil over.
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15
At the end of the second hour, cut the garlic fine (I use 6 pods).
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16
At the end of another hour, add the oregano and chili pequins, mashed up (I use jalapeno peppers, 2 small ones, with seeds taken out).
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17
Cook another hour.
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18
At the end of 4 hours of cooking, add salt, one level tablespoon per each pound of beans.
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19
Simmer 1 more hour.
