·         1-1/2 cups dried red or pinto beans

·         6 cups water

·         3 carrots, grated

·         3 medium onions, chopped

·         8 strips of bacon, diced

·         5 cups chicken stock

·         dash of garlic salt

·         1-1/2 teaspoons ground cumin

·         1 bay leaf

·         1 cup uncooked white rice (not instant rice)

Rinse and pick over beans. Put beans and water in a Dutch oven or large pot, bring to boil and boil for 45 minutes. Drain.

In another pan, sauté bacon, carrots and onion until onion is softened, but not browned.

Mix drained beans and bacon mixture, and add the chicken stock. Cook over medium heat 15 minutes. Stir in spices, lower heat and simmer about 2 hours or until beans are soft.

Add rice and, if necessary, more chicken stock. Simmer for 1 additional hour. Salt to taste.

Note: Dried beans cook faster if they are soaked. Cover beans with 2 inches of water, soak them overnight, drain, and then cook according to your recipe. A shortcut to overnight soaking is to cover the beans with plenty of water, bring them to a boil and boil for 2 minutes. Then, turn off the heat, cover tightly, and let them sit for 1 hour. Then, drain and cook as usual.

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