This recipe is considered to be the basic one for beans that will be added to chili when it’s served–assuming, of course, that you are a “with beans” aficionado. There is a great debate about whether or not to soak the beans overnight. The only simple answer is that if the beans are soaked overnight, they will take about half as long to cook the next day.

Ingredients

• 1 pound dried pinto or kidney beans, cleaned and soaked overnight in 3 quarts cold water

• 3 more quarts cold water

• Salt to taste

Instructions

Remove any beans that float, then drain the beans and replace the water with 3 quarts of fresh cold water.

Bring to a boil, reduce the heat and simmer, uncovered for 2 to 3 hours or until the beans are tender and are easily pierced with a fork. If additional water must be added, use only hot water.

Drain the beans and add salt to taste.

Three varieties of beans were found beneath the ash in the village kitchens of Cerén. Certainly they were boiled, and since they are bland, they were undoubtedly combined with other ingredients, including chiles and primitive tomatoes. The Cerén villagers would have used peccary fat for the lard and bacon, and of course would not have had cumin. But they probably would have used spices such as Mexican oregano.

Ingredients

• 3 cups cooked pinto beans (either canned or simmered for hours until tender)

• 1 onion, minced

• 2 tablespoons lard, or substitute vegetable oil

• 5 slices bacon, minced

• 3/4 cup chorizo sausage

• 1 pound tomatoes, peeled, seeded, and chopped

• 6 serrano chiles, stems removed, minced

• 1 teaspoon cumin (or substitute Mexican oregano)

Instructions

Saute the beans and onion in the lard or oil for about five minutes, stirring constantly. In another skillet, saute the bacon and chorizo together. Drain.

Combine the beans and onion with the drained bacon and chorizo in a pot, add the other ingredients, and simmer for 30 minutes.

Byron Bates thinks big, really big when he makes these beans. The recipe can be cut down to fit your needs. Note: To plump raisins, place them in a saucepan covered with water or fruit juice. Bring mixture to a boil, reduce heat and cook for a couple of minutes or until raisins are soft and plump.

Ingredients

• 1 #10 can pinto beans, drained and well rinsed

• 1 pound golden raisins, plumped

• 3 cups chopped onion

• 2 cups diced cooking apples (Granny Smith, Rome, Spy, etc.)

• 3/4 cup cane sugar syrup

• 1 1/2 cups Datil Dew Outback Red Datil Pepper Sauce

• 1 cup Datil Dew 6 Mile Gold Datil Pepper sauce

• 1/4 cup Datil Dew Burgundy Mustard

• 1/2 pound bacon cut into 1-inch squares

Instructions

Preheat oven to 350 degrees.

Combine the drained and rinsed beans, raisins, onions, apples, syrup, pepper sauces and mustard in a very large bowl. Mix all the ingredients together well. Divide the mixture equally among three 9-inch by 12-inch baking pans.

Arrange cut bacon evenly over the beans in each of the pans. Bake at 350 degrees for approximately 50 minutes or until bacon is cooked.

White “Haricot Beans” include types such as Great Northern, navy, cannellini, white kidney, and small white beans, and they comprise the most versatile of the common beans. Serve these as a hot replacement for the traditional baked beans at your next picnic or barbecue.

Ingredients

Instructions

Sauté the onion and garlic in the oil until they are soft.

Combine the onion mixture, chile powder, bacon, barbecue sauce, beer, sugar and mustard. Mix this sauce with the beans.

Cover and bake the beans in a 325 degree oven for 1 hour or until the beans are heated through and coated with the sauce.