Arroyo Chamiso Beans

Arroyo Chamiso at the foot of the Sangre de Cristos

Cooked in a Micaceous Cooking Pot
1 cup red beans
3 or 4 cups water or broth
1 green chile, roasted and skinned
1 onion coarsely chopped
5 garlic cloves, coarsely chopped
2 strips nitrite free bacon, chopped
Salt, pepper

Soak beans overnight in a bowl.   Pour off soaking water.   In an oiled 2 quart Micaceous cooking pot, add beans, water or broth, chile, onion and garlic.   Bring to a boil and then turn down to simmer.   Cook uncovered 2 or so hours, until beans are soft.   Add bacon and simmer until bacon is thoroughly cooked and bean juice thickens.   Add salt and pepper to taste.   You will quickly find bean lovers and skeptics circling the wagons.