3 cups dry pinto beans
3 cups of TVP (textured vegetable protein) granules
2 ½ cups boiling water
2 large onions, minced
¼ cup water
6 cups vegetable broth
2 tablespoons chilli powder
4 cloves garlic, minced
1 tablespoon each of ground cumin, dried oregano and dried basil
Salt
1. Soak beans in water to cover overnight then drain and discard water. Rinse beans and set aside.
2. In a large bowl, mix TVP with boiling water, then stir and leave to stand for 10 minutes.
3. Meanwhile in a large skillet, stir fly the onions by stirring them over high heat adding a tablespoon of water from time to time to keep them from sticking. As onions brown, add enough water to dissolve the brown residue on the bottom of the pan, mixing it into the onions until onions are browned and soft..
4. In a large pot, combine the onions, beans, TVP and remaining ingredients except salt. Bring to a boil, reduce heat, cover and simmer for about 2 hours or until beans are tender.
5. Add salt to taste. You can eat this on its own, in tacos or any way you want.
Source: Kate Doherty