All amounts are flexible. 1 medium-small onion 1 rib celery 2 ripe medium tomatoes Enough good saltfree or low-salt vegetable stock for processing
More vegetable stock 1 pkg pinto beans, precooked about 2/3 done, drained 3/4 c bulghur 3/4 c TVP, plain granules, reconstituted with water 2 small or one large bay leaf 8 or 9 good hearty splashes of mushroom soy sauce -=OR=- same am't regular soy sauce and a minced shiitake mushroom About 1/2 c. FRESHLY MADE, NON-INSTANT black coffee 1 or 2 level tsp. peanut butter Minced cayennes or serranos One minced ancho One minced habanero LOTS of good chili powder, preferably saltfree (the soy sauce adds a good deal of salt) 3 cloves garlic 1-2 Tbsp. paprika 2 Tbsp. olive oil Black pepper
Blenderize first four ingredients. Add all the rest.
In a kettle, simmer till beans are tender, stirring occasionally from the bottom. Watch liquid level and do not allow to scorch!
Or in a crockpot, cook 2-3 hours on High and then overnight on Low, stirring from the bottom as you lower the heat.
Serve with crackers (or if you must, pasta) and beer or toe-curling cowboy coffee. Recipe by Rain Adkins--please don't remove sourcetag!