My Recipes


User: nnss

Yield: 8 servings

Categories: mexican, vegetables, meats, side dishes

amount unit name
4 C water
2 C pinto or black beans 1 lb
1/2 C onion chopped, 1 md
1/4 C vegetable oil
1 TS salt
1 TS cumin seed
2 cloves garlic crushed
1 bacon slice


Mix the water, beans, and onion in a 4-quart Dutch oven. Cover and
heat to boiling. Boil 2 minutes and remove from the heat; let stand
for 1 hour. Add just enough water to the beans to cover. Stir in the
remaining ingredients and heat to boiling. Cover and reduce the
heat. Boil gently, stirring occasionally, until the beans are very
tender, about 2 hours, (add water during the cooking time if
necessary); drain the beans. Beans can be covered and refrigerated
up to 10 days.