pintos... rice...mole

BEANS

2 cups Pinto Beans

1 tsp baking soda

1 tsp pink salt (any standard salt will do)

water enough to soak over night in a stainless pot

drain and rinse twice

return to pot

cover beans w/about 2 inches of water

add in

1 tsp pink salt

1 heaping TBSP granulated garlic (NOT garlic salt)

1 heaping TBSP granulated onion (NOT onion salt)

3-4 hand crushed dried chiles of your choice Serrano... Jalapeño... New Mexico... Pasilla... Ancho... Guajillo... Chile De Arbol...???? whatever you prefer

1 whole foot long sprig of rosemary from the garden (if you can)

cover and place on low heat cooking time approximately 1hour

cook until soft

RICE

2 cups long grain brown

cover w/about 2 inches of water

add in

1 tsp pink salt

1 heaping TBSP turmeric powder

1 heaping TBSP ginger powder

3 roasted red jalapeño chiles or chipotle chiles

1 tsp each garlic and onion granulated

1 smaller sprig of rosemary stripped

cover and place on low heat cooking time approximately 1hour

after it boils and the water level goes down... you can usually shut off heat

and the rice will absorb all the water...

I am notorious for burning my rice... LOL

Optional SAUCE

sauté

1 chopped onion

1 peeled chopped head garlic

7 medium size Tomatillos rough cut halved and quartered

add in after mix starts to break down

1 tsp cumin

1 tsp coriander

1 tsp chili powder

1 tsp mustard seed

1 tsp crushed red peppers

1/3 cup sifted Cocoa Powder

1/4 cup molasses

cook into a bubbly divine chunky Mole to spoon as you see fit...