Border Beans

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.

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.

Wash the beans; put them in the pot and fill the pot about half full of water.

Never soak pinto beans.

It causes them to be mushy.

Using a medium flame, bring the water to a boil while stirring the beans to keep them from burning.

When the water boils, turn the fire low so it can barely simmer.

It is best if you see a bubbly oozing out now and then.

Throughout the cooking, keep the water level barely covering the beans.

It makes them pack.

Be sure any water you add is boiling.

After an hour of cooking, add several chunks of salt pork.

Some people put a lid on the beans, but I do not.

It chokes off those fine odors and sometimes it causes the juices to boil over.

At the end of the second hour, cut the garlic fine (I use 6 pods).

At the end of another hour, add the oregano and chili pequins, mashed up (I use jalapeño peppers, 2 small ones, with seeds taken out).

Cook another hour.

At the end of 4 hours of cooking, add salt, one level tablespoon per each pound of beans.

Simmer 1 more hour.