"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Bean Pinto or Black Recipe

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This recipe for Bean Pinto or Black, by , is from The Farr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cafe Rio
Added: Wednesday, April 22, 2009


2-3 chopped onions
5-6 chopped cloves of garlic
2-3 strips of bacon (or 1 T. of oil)
1 + T. salt
1 tsp. pepper
1 can diced green chilies.

Put dry beans in pot on stove and cover with water double the amount of beans. (use soft water if possible). Bring to a full rolling boil and boil hard for 5 minutes uncovered.
Take off heat. Cover with lid and let it sit for 1 hour.
Drain and rinse beans. Rinse pot. Return beans to pot with clean water only to the level of the top of the beans. Bring to a full boil again. Reduce heat to simmer for about 2-3 hours. (stored beans take longer to cook than newer fresher beans.)
While it cooks, I add onions, garlic, & raw bacon. DO NOT ADD ANY OTHER SPICES AT THIS TIME.
after the beans are fully cooked and soft, add salt and pepper. Before serving, add a large can or two of diced green chilies.




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