4 cups dry pinto beans
1/2 cup dried chopped onion
1/4 cup dried chopped green pepper
1 tablespoon granulated garlic
2 teaspoons dried red chili pepper
1 tablespoon salt
1 tablespoon ground cumin
Freshly ground pepper to taste
Sort through beans, discarding any dirt clumps or shriveled beans. Rinse them, drain well and spread on paper towels. Allow to dry for at least 2 hours, preferably overnight.
Mix with remaining ingredients and store at room temperature in airtight container.
To make the beans, shake container to recombine the mix. Allowing about 1/2 cup mix per serving, put beans in medium pan and cover them with cold water. Bring to a boil and let bubble gently for 10 minutes, to release the toxins in the beans. Then reduce heat, cover pan partially and cook at a gentle bubble for several hours, until very tender.
Mash slightly and serve in a warm tortilla, use as a dip or serve as a side dish all by itself.
Makes 8 cups
Snapware Square-Grip Canister, 11.1 cups/ 2.6 liters