heat 2T olive oil on med in a 6qt+ pot with a tight fitting lid
add 2 cloves smashed garlic
1/2 c chopped onion
1/4 c chopped celery
1/4 c chopped green pepper
1/8 c chopped poblano
turn heat to high and add 1 c uncooked texmati rice till flavored without burning the vegetables
add 1/ t each dried basil, turkish oregano and thyme, plus 1 t sweet paprika and a small bay leaf*
then add 2 c fresh-cooked pinto beans i.e. not overdone and soft
cover with 1 3/4 cups of liquid (preferably 1 c chicken stock plus a mix of ham baking water and bean stock)
return to boil, set heat to low, cover tightly, and shut off burner after 20 minutes
remove bay leaf and garlic, correct the seasoning and serve
don't serve this with hot sauce as it is very delicate
(if it needs heat consider 1/4 t ground chipotle or just throwing a small fresh one in the pot at this point*)