summer’s smoky pinto beans

beans in a quart jar

dried chili, coriander

picked in midsummer

6 servings

1 quart dried beans, 1 T dried coriander seeds, 3 dried chilis, 1 bay leaf, 2 t kosher salt, 1 T smoked paprika, 1 T balsamic vinegar, 2 T maple syrup

make sachet with coriander+chilis+bay leaf; simmer beans in 2 inches water & sachet until tender; remove sachet, add rest, cook down

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