1 cupful kidney beans 1/2 cupful water
1/2 cupful pecan meats
Soak beans over night, next morning drain, cover with cold water, boil ten minutes, drain, cover and boil a second, and a third ten minutes, adding a pinch of soda to the third water, and cook till tender. Remove seeds from the peppers, soak the pods in warm water till soft, then scrape the pods, saving the pulp and throwing away the skins. Put the whole pecan meats in a frying pan with the oil, with flour smoothed in, and cook and stir for five minutes. Then add the chili pulp, chopped onion, tomatoes and salt, and cook slowly for two hours. Add water, if necessary, to make the mixture like a thick sauce. Add beans just before removing from fire. One teaspoonful of chili powder may be substituted for the chili peppers, if desired. The tomatoes may be omitted if desired.