| 2 | c | Of dried beans (I prefer black (turtle) or pinto beans; although chili; kidney, navy and most other beans work quite well) |
| 8 | c | Cold bottled water |
| 5 | md | Onions; finely chopped |
| 8 | | Cloves garlic; crushed |
| 3 | | -(up to) |
| 4 | tb | Sliced; bottled jalapeno peppers; finely chopped, or more if you want a very "hot" version |
| 1 | | Fresh lime; juice and pulp of |
| 1 | tb | Commercial chili powder |
| 1/2 | ts | Cayanne pepper; more if you want scorching beans |
| 1 1/2 | ts | Salt |
| 12 | | -(up to) |
| 15 | | Twists on a pepper mill of black pepper |
| 10 | | Good "squirts" of Crystal or Frank's Louisiana hot sauce (or tabasco; or your favorite. I like Crystall's Extra-hot) |
| 1 | cn | (6-oz) tomato paste |
| 3 | tb | De-fatted chicken stock for sauteing |
