Frijoles (Mexican Beans)

Soak beans in water overnight.

Pour off soaking water and add fresh water to cover. Add salt pork, onion, garlic, chili powder, cumin and oregano.

Simmer on low heat at least 4 hours or until water is absorbed and mixture is thick. Correct seasonings, if necessary.

NOTE: A shortcut to overnight soaking is to cover the beans with water, bring them to a boil, turn off the heat, cover, and let them set for 1 hour. Then, drain and cook as usual.

People in areas with particularly hard water can cook their beans until the cows come home, and the beans are still tough or not thoroughly done. If that has been a problem, add 1/4 teaspoon of baking soda to the cooking water, and you will have one less problem.