Instructions: Soak beans in 6 cups water for at least 6 hours or overnight. Drain and discard soaking water.

In a 5- or 6-quart pot, bring 8 cups of water, along with pre-soaked pinto beans and bay leaf, to a boil. Simmer, covered, for about 20 minutes.

Add the onion, bell pepper, celery, chives, celery salt, garlic, tamari, cayenne pepper, cumin and olive oil. Return mixture to a boil, then reduce heat and simmer, covered, until beans are tender, about 30 minutes.

In a blender, combine 2 cups of the hot soup broth with cornmeal and imitation bacon bits until smooth. (Keep lid on tight.) Stirring constantly, gradually add cornmeal mixture to soup. Simmer and continue cooking for about 10 minutes, or until cornmeal is cooked (soup will thicken). Add sea salt, and adjust seasonings to taste. Serve hot.

Lime may be substituted for the tamari.

Prep/cook time: 1 hour

(Woodridge Press, 1995). The restaurant opened in the late sixties in the Los Angeles area in the back of a natural foods store. The soups have always drawn crowds.

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