pot beans

Frijoles de Olla (Pot Beans) Michelle (MMmom)
2 cups dried pinto beans
1 cup chicken stockWater to cover the beans
1 whole head of garlic, peeled and coarsely chopped
2 tsp chili powder
2 tsp cumin
¼ tsp chili flakes
1 tsp dried oregano
1 bay leaf (if you have it)
½ of an onion, coarsely chopped1-2 jalapenos,
minced1 ½ tsp salt,
or to taste

Pick through the beans and rinse them carefully, looking for any gravel or grit. Rinse a second time. Place beans in a stock pot or dutch oven. Add chicken stock and then enough water to cover the beans. Add the remaining ingredients except for the salt. Bring the beans just to a boil over high heat, then reduce the heat to low and simmer the beans, uncovered. Plan on a total cooking time of about 2 ½ hours. After 1 hour, stir the beans up from the bottom of the pot and check the water level. If there is not at least 1 inch more water than beans, add enough HOT water to bring it up to that level. Check the beans after another 30 minutes, repeating the process. Add the salt after the beans are well-softened and continue simmering. Check every 20-30 minutes, keeping the level of the water just above the beans. There should be extra liquid at the end of cooking, but the beans should not be watery. If you wish , remove ½ to 1 cup of beans, mash them, and return to the pot for a thicker liquid. Serve warm. The beans keep for several days and are even better reheated.