text: 3. Stir masa into ¼ cup warm water to make a flowable paste. Stir gradually into chili. Simmer for another 15-20 minutes. Serve over rice, beans (recipe follows) or see below for other side suggestions and garnishes.
  Note: It really matters that you add the salt at the end, and that you keep the liquid a generous half an inch above the beans. It also helps if the beans are fresh–it’s old beans that float.
  1. Rinse the beans thoroughly, and pick them over to remove any obviously bad ones, stones, etc. Heat your pot over medium heat for a few minutes, then add the bacon strips. Stir frequently until they begin to froth and turn a deep rust color. Remove them with your slotted spoon to a small plate lined with paper towels and reserve for garnish. Leave the drippings in the pot, and turn the heat down to medium-low to prevent smoking. (If you are just using vegetable oil, simply heat it up in the pot over medium heat.)
  2. Add your chopped onions and turn the heat back to medium. (If you have used vegetable oil, cook the onions for ten minutes, stirring regularly, until deep golden.) Saute for a minute or two, then add the beans. Measure in 2 quarts of water and remove any beans that float.
  3. Add the oregano or epazote, bring to a boil, and then reduce the heat to medium-low. Simmer, partially covered, until the beans are thoroughly tender (about 2 hours). There should be no chalkiness at all when you break a bean open. You’ll need to gently stir the beans regularly and add water as necessary to keep the liquid a generous ½” above the beans.
  
  Call me and I will relax you with a gentle massage and bring you to orgasm. I take money only in my hands. If I require prepayment, complain to the site administrator.