*Photos pending

Ingredients:

Half a colander full of dried beans
Salt
2 pig’s feet split in half
7 white potatoes moderately sized (or red) — NOT baking potatoes
6 salad onions
3 large carrots
2 cloves of garlic
1 lime
1/2 a medium, white onion
1 medium tomato
2 squares Knorr caldo de res
1 square Knorr caldo de tomate
3 pinches Oregano
1 pinch Thyme

Vegan Alternatives – don’t use the pig’s feet and substitute two cubes of caldo de tomate for caldo de res.  Be sure that the tomato bullion is pure tomato.  Knorr makes one that has chicken in with it, as well as the pure tomato.

Directions:
1) Hydrate the beans by placing in a colander and placing the colander in a bowl.
2) Fill the bowl with cold water until beans are fully covered.
3) Put a tbsp of salt in the water.
4) Soak for about one and a half to two hours.
5) Rinse the beans with cold water and repeat steps two through four.

Generally, I start soaking my beans the morning of the day before I intend to cook them.

1) Do a final rinse of the beans and then place them in a pot that is only filled 1/3 of the way by the beans. You’ll need the room.
2) Fill the pot with water until there is about three inches of water above the beans.
3) Turn on the heat to a medium-low setting.
4) Drop in the caldo squares (bullion cubes)
5) Place the pig’s feet in the pot; and, add more water if necessary to ensure water covers everything in the pot.
6) Cover and let simmer for an hour. Stir occasionally.
7) Dice the white onion and go ahead and chuck into the pot.
8) Dice the tomatoes and set aside in a bowl.
9) Finely chop the carrots and set aside in a bowl.
10) Cube the potatoes and set aside in a bowl of water (keeps them from browning).
11) Dice the garlic and set aside in a bowl.
12) Keep the beans on a simmer for another hour. Stir occasionally.
13) Remove the pig’s feet and skim the top of the pot.
14) Put the thyme, oregano, garlic, carrots and potatoes (drained) in the pot.
15) Cut the lime in half and squeeze the juice into the pot.
16) Let simmer for another half an hour hour.  Stirring occasionally.
17) Put the tomatoes in the pot.
18) Let simmer for another half an hour hour.  Stirring occasionally.
19) Heat a skillet on medium heat
20) Trim all but about an inches of the green off the salad onions and place the salad onions in the skillet. Turn regularly. You want each side of them to caramelize.
21) Place the caramelized salad onions in the pot.
22) Continue to simmer for another 30 minutes or so. Stirring occasionally.
23) Remove from heat and serve with fry bread, tortillas or whatever floats your boat.

This makes a pretty good sized batch.  It’s great for freezing up in batches and reheating as desired.
I comfortably fed seven with it, yesterday; and, could do so again two more times before I ran out.