From Dish Amelia:
A person makes beans for a lot of reasons…economy and health spring immediately to mind..I made these ones in honor of Rico, a very good bean maker, a remarkable “maker” in general. My dad gave me a bag of these Anasazi beans a while ago from New Mexico. They are in the pinto family, but maybe slightly larger and differently dappled. He also gave me the awesome micaceous pot I used, which is as fabulous for cooking beans as it is to look at. He also gave me a number of old New Mexican cookbooks, (almost all pamphlet-size, as old regional ones often are), which I consulted before riffing on the bean making. He actually gave me all those nice items at different times, they just happened to convene at the perfect moment early in this New Year. (Thanks Dad). And here you go Rico.
2.5 cups dry beans
3 cloves garlic, smashed
A few pinches dried New Mexican red chile
1 tsp sugar
1 tablespoon lard
2 tsp kosher salt
Wash the beans and then cover them with an inch of water and let them soak overnight.
It’s great if you have a bunch of work to do at home the next day, and you can mind the beans. (It doesn’t take forever, and there are ways of shortening the process, but if you have the time, why not take the long way. It’s prettier. )
Put the beans and the remaining soaking liquid into your pot. Add the smashed garlic and tsp of sugar. Bring this to a boil. The first time it does this it will kind of foam up, so turn the heat down a little and it goes away.
Cook the beans, giving them a stir once in a while. You may need to add a little water as it evaporates. One of the benefits of the form of this pot is that it’s deep and the shape sort of restrains the way the contents evaporate. Cook for 2 hours. When beans are tender and nearly done, add the salt, chile and lard. Stir a bit and let it come together maybe fifteen minutes more. They really taste fantastic. These Anasazi beans cook a little faster than regular pintos, which could take up to four hours. The beans should be getting somewhat dry, but I like all that soupy business with rice etc, so you be the judge. Here’s to health, wealth, and timing.
A great tribute to Rico….and so tasty too!