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Pinto Beans Geddis-Style Recipe

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This recipe for Pinto Beans Geddis-Style is from The Novak/Horbett Family Cookbook, 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!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups dried pinto beans
1 large onion
1 tbsp salt
Bacon or pork chunks, optional
1-2 tbsp mild red chili powder
1 cup chopped roasted green chilis

Directions:
Directions:
Put the pinto beans In a large sauce pan (w/lid). Cover the beans with water to twice the height of the beans, cover and re-hydrate overnight.
Pour off the water and look for any small stones that might be at the bottom of the beans.
Now cover the beans again with water to about twice the height of the hydrated beans. Bring the beans to a low boil.
Dice the onion and add to the beans. Add salt.
Add bacon or pork chunks if desired (I always make mine vegetarian style but pork is traditional).
I strictly avoid adding tomatoes as they seem to spoil this recipe.
On a very low, slow boil, cover the beans leaving a crack in the lid to prevent boil-over.
If the beans are well hydrated it usually takes a couple of hours to cook the beans tender and soft. In this time, the onions will cook into a thick broth.
Towards the end, I add a tablespoon or two of mild red chili powder as well as the green chilies (fresh or frozen green chilies are much preferred over any canned product).

 

 

 

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