In a tall narrow ware pot Mexicans call it a jarrow the beans nestle closely together and pack while cooking and it means the heat seeps gently through the jarrow as it should in cooking beans
In order that the beans pack right you should use enough to almost fill the pot when they swell never less than 2 pounds Use Mexican pinto beans
Wash the beans put them in the pot and fill the pot about half full of water
Never soak pinto beans
It causes them to be mushy
Using a medium flame bring the water to a boil while stirring the beans to keep them from burning
When the water boils turn the fire low so it can barely simmer
It is best if you see a bubbly oozing out now and then
Throughout the cooking keep the water level barely covering the beans
It makes them pack
Be sure any water you add is boiling
After an hour of cooking add several chunks of salt pork
Some people put a lid on the beans but I do not
It chokes off those fine odors and sometimes it causes the juices to boil over
At the end of the second hour cut the garlic fine I use 6 pods
At the end of another hour add the oregano and chili pequins mashed up I use jalapeno peppers 2 small ones with seeds taken out
Cook another hour
At the end of 4 hours of cooking add salt one level tablespoon per each pound of beans
