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Posted on 2/22/2012 by
this can be a main dish with the addition of meat, or rice or cornbread to make complete protein.
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1 pound(s) dry pinto beans, soaked overnight in water to cover
2 tsp table salt, or to taste
4 cup(s) water, or enough to cover beans
2 tsp black pepper, or to taste
1 tsp chili powder
3 slice(s) uncooked bacon, optional
1 medium uncooked onion(s), chopped
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If you forgot to pre-soak the beans, rinse and pick them over, and put them in a Dutch oven with water to cover by several inches. Bring them to a boil, turn off the heat & let them sit for a couple of hours. Start here, if you soaked the beans overnight. Add onions and the rest of the ingredients, bring the beans to a boil again, turn the heat down to a simmer and let them cook an hour or so, or until they're tender. It's not necessary to cover them, but you'll need to check them fairly often to add water as the beans soak it up & the heat cooks it off. Depending on altitude and how hot you keep your fire, and how the beans are feeling that day, it could take longer for the beans to become tender. We use these beans in chili--cook the meat and sauce in a separate pot, because we can't cook enough chili in any of the Dutch ovens we have (and yes, they're standard size). Serving is about 1/2 cup for a side dish.
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