The Beans
1. Carefully sort through the beans removing any extraneous material. Rinse well. Put in the pot you will eventually cook in, add 2 quarts of water, and soak overnight.
2. The next day, drain the beans, add water to cover by an inch or so, and bring to a boil. Reduce to a simmer and cook until the beans are very tender, which could take 1 to 2 hours depending on their age. Add water occasionally, and stir to prevent any scorching. When nearly done, add 2 teaspoons of salt.
3. Meanwhile, toast the chilis in a hot, dry skillet until darkened on both sides. Ventilate the room well while you do this, it produces a rather intense smoke that some people find painful. Allow to cool. (Hint: use dispoable gloves for this step to avoid having spicy hands!). Break apart the chilis and dispose of the seeds and stems.
4. Add the chilis, tomato sauce, ΒΌ C oil, and 1 teaspoon of salt to a blender and puree until very smooth. This sauce should be pretty spicy, because it is going in that huge pot of beans soon!
5. Saute the carrot, onion and celery with 2 teaspoons of salt in the oil for about 10 minutes, until soft. Add the garlic and saute for 1 more minute.
6. Drain most of the liquid from the beans, reserving a cup for later dilution if needed. Add the chili sauce, sauteed vegetables and lemon juice to the beans. Bring back to a simmer and let cook for 10 minutes or so, allowing the flavors to begin to marry. Now taste. If it needs a lot more heat, you can puree the chipotle peppers and add them. Add salt as needed. You shouldn't be tasting a lemon flavor, but there should be a subtle hint of acidity that wakes up the sauce. If the whole thing is too thick, you can dilute it with some of the reserved bean-cooking liquid.
7. Let people assemble their own frito pie, with plenty of chopped onions and grated cheese to go on top. Serve with a big big salad, and enjoy the devoted praise of your housemates!