Fiesta Pinto Beans

Fiesta Pinto Beans
6 – 8 Servings
Note: The seeds and veins in the jalapeno pepper is what contains all of the heat.You can remove some or all of the seeds/veins to control how hot your food is. Remember to rinse the peppers once you remove the seeds/veins to further reduce the amount of heat.

1 pound dried pinto beans
6 cups water
1 bay leaf, large
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon liquid smoke
1 teaspoon black pepper
1 teaspoon sea salt
2 jalapeno peppers, diced
1 onion, diced

Sort beans by removing any debris, broken, disfigured, off size or off colored beans. Wash beans by sloshing them around in a pot of cold running water, strain them in a colander and run water over them for a few seconds.
Place beans water and bay leaf in a pot over medium high heat and bring to a boil. As soon as the water starts to boil, turn off the heat and cover the pot. Let the beans sit and soak for 1 hour.
After the hour has elapsed, add all remaining ingredients and cook, covered over medium another 1 – 1½ hours or until beans are done.
Occasionally stir beans while cooking and keep them covered by at least an inch of water.  The flavor of the cooking broth will determine the taste of the beans so taste, adjust seasoning as required before beans are completely done.

More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/08/fiesta-pinto-beans.html.