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Spicy Tex-Mex Beans

1 lb. dried pinto beans, sorted, washed and drained
1/3 cup vegetable oil
2 medium tomatoes, chopped
1 large onion, chopped
1 bell pepper, chopped
4 large jalapeno peppers, diced
4 large garlic cloves, minced
3 Tbsp Texas-style chili powder
1 or 2 dried hot red peppers
1 tsp freshly ground black pepper
1 tsp salt

Put beans into a 6-quart stockpot and add enough cold water to
cover. Soak beans overnight. Drain beans thoroughly in a colander
and rinse once more. Return beans to stockpot and add enough cold
water to cover. Bring mixture to a boil over high heat. Reduce heat
to low and let beans simmer, uncovered, for about 2 to 2 1/2 hours,
until beans become just tender but not soft. Heat oil in a large
skillet over medium-high heat. Saute tomatoes, onion, bell pepper,
jalapenos and garlic together, stirring constantly until everything
is soft and well combined. Stir in chili powder and cook for 2
minutes more. Add tomato mixture, dried red peppers, black pepper
and salt to beans. Stir to mix well. If more liquid is needed, add
some water or beer, but do not let mixture become too liquid (it
should be very thick). Let beans continue to simmer uncovered for
30 minutes to 1 hour, stirring occasionally and adding a little
more liquid if needed. Taste and add more salt if needed, just
before serving. Serve hot. Makes ten to twelve servings.


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