"Those who forget the pasta are condemned to reheat it."--Unknown

Carolyn's Pinto Beans Recipe

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This recipe for Carolyn's Pinto Beans, by , is from Our Family & Friends Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carolyn Ray


1 lb. dry pinto beans (preferably Casserole brand)

1/4 lb. bacon (or salt pork)

1 TBLS chili powder

1/2 tsp cumin

1 tsp salt

1 tsp pepper

1/2 tsp ground coriander

1/2 tsp garlic powder

1/2 tsp oregano

1 TBLS sugar

1 onion chopped

1 carton chicken broth

2-3 jalapeño peppers (optional)

fresh cilantro (optional)

Soak beans overnight. Drain and rinse beans and place in crock-pot. Add all other ingredients and just enough water to cover beans if needed. Cook on low for 4 to 5 hours or until tender.
Garnish with chopped cilantro if desired.

You can double this recipe with 2 lb. package of beans and just double all other ingredients.

NOTE: I like to sauté the bacon with the onions just enough to make them sweat before adding to crock-pot.

Personal Notes:
Personal Notes:
James Earl Ray's father, Dan Ray, insisted on having pinto beans every night with his dinner. James Earl's mother, Winnie Ray, would cook beans from scratch for him everyday.




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