I find that there’s something very comforting about cooking a pot of beans: the meditative process of sorting through the dried legumes, the slow cooking process with plenty of time to infuse in flavors, and the pleasure of producing a plentiful supply of meals from a few handfuls of seeds. When I’ve cooked a pot of beans over the weekend, the week’s menu easily falls into place, featuring beans as the main dish one night with an assortment of toppings and salads, and as a side to fish tacos, grilled chicken, or roasted pepper quesadillas subsequent nights. Over the years I’ve experimented with toasting and grinding spices, and then with toasting dried chiles and blending these into pastes to be fried for more complex flavors. This past year I joined a local heirloom bean CSA and it’s been a revelation to discover the diversity of flavors, textures, and cooking properties of different dried beans. <br /> <br />This recipe, the culmination of many years of experimentation, is one I created for an heirloom variety call Rio Zape, which are a gorgeous purple and black speckled legume. One could also substitute black beans. My family has become fans of this recipe. My daughter, who is a quite particular eater, has developed a real taste for them and likes to help me adjust their flavoring as they cook. My mother asked me to cook up a pot when I was home last, so that she could freeze servings to enjoy until my next visit. I cook these in a slow cooker, which allows the beans to plump up gently without any presoaking, but one could also cook them on the stovetop, which would require less time and more liquid. For the chili sauce you can use different combinations of dried chiles, depending on your preference for spiciness, but I recommend including negros for their rich flavor. This dish would also work well with anasazi beans. - Fairmount_market

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