Beans Tex-Mex Style

INGREDIENTS:

• 1 pound bag of dry black or pinto beans (rinsed & picked over for stones and small rocks)
• 1/2 chopped onion OR 2 tsp onion powder
• 2 cloves minced garlic OR 1/2 tsp garlic powder
• 2 tsp cumin powder
• 1 1/2 tsp salt (added the last few minutes of cooking, after the beans have softened)

DIRECTIONS:

• Rinse beans in colander and pick them over for stones & small rocks (spread small amounts on a pan or plate and separate them). Place beans in a four-quart pot and cover with water. Bring to a boil and simmer for three minutes. Remove from heat and cover. Allow to steep for at least 2 hours.
• Add onion, garlic and cumin. Cover and simmer over low heat for about one and a half hours. Add boiling water if needed to keep beans completely covered with water. Stir occasionally to keep the beans from sticking to the bottom of the pan. Add salt. Uncover and simmer until most of the liquid has evaporated. Taste for seasoning. 
• If desired, mash these up and make “refried” beans for burritos or tacos. These also freeze well in ziplock bags.