Vatra's Pinto Beans Recipe

Buy a bag of dried pinto beans depending on the amount you want to serve.  I usually buy a medium sized bag that serves a large group.  Pour into a large bowl and cover with water, at least two or three inches more water than beans.  Normally beans that need to be removed will float to the top, remove them.  Let the beans soak overnight.  The beans will absorb the water - that is why you want lots of water in your bowl.  Pour water off beans and wash beans.

Fill a large pot ½ full of water (sturdy pot) 1 large yellow onion cut up, add to water 5 or 6 pieces of bacon, chopped up and add to water.

Bring to a slow boil and let cook for thirty minutes.

Add beans with additional water if needed.  Bring to a boil and slow boil for another thirty minutes. No cover on pot at this time.

Reduce heat to a medium/low, cover with lid not completely closed.  Let cook at least two and ½ hours, stirring frequently.  You may need to add water all along.  

Add the following:
Salt, to taste
Pepper, to taste
Garlic powder, to taste
Chili powder, to taste, be stingy
(I can’t tell you exactly how much for two reasons,
(1) it depends on how many beans you are cooking and
(2) I never use a recipe unless I have to)

I would encourage you to stir carefully so that the beans do not become too mushy, unless that is the texture you want to have.

Serve with Mary Lynn’s cornbread.

Serve next day or when finished over rice.  Sausage can be cut up and cooked with beans if serving with rice. Very tasty!

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