Food writers have been extolling the virtues of a simple pot of beans since the beginning of food writing. I'm a relatively recent convert to the world of dried beans, but these days, I can't get enough. Cooked up with bacon (pork or turkey both work) and a little sauteed onion (sometimes I throw a bit of red or green pepper in if I'm feeling adventurous) they make a wonderful, easy, abundant meal.

I like to cook them up a little juicy, so that when the beans are fully cooked, the result is something between a traditional pot of beans and bean soup. I serve them over brown rice and top them with a rotating assortment of grated cheese, cubed avocado, chopped cilantro, salsa and minced raw onion.

The other nice thing about this meal is that while it tastes wonderful, it's fairly simple, which is just the ticket after the indulgences of the holiday season.

Soupy Beans

1 tablespoon olive oil
1 onion, chopped
2 peppers (red, green, yellow or orange all work), chopped
3-4 thick rashers of bacon (pork or turkey), chopped
1 pound pinto or cranberry beans, rinsed and picked over for any stones
salt and pepper to taste

In a large dutch oven with a tight-fitting lid, heat the olive oil and saute the onions and peppers. While they're cooking add the chopped bacon and cook until everything is nicely browned. Add the beans to the pot and pour in enough water so that it rises at least two inches above the beans. Bring the pot to a boil, reduce the temperature to low (you want the beans to simmer gently) and put a lid on the pot.

Let the beans cook for two to three hours, until they've softened and the water has turned into a tasty broth (aka pot liquor). Turn into chili or serve over beans or quinoa. The leftovers reheat beautifully and make delicious lunches.