| |
| |
| 1 lb |
|
pinto beans |
|
| 3 quarts |
|
cold water |
|
| 1 cup |
|
yellow onions, diced |
|
| 1 |
|
clove garlic, minced |
|
| 1/4 cup |
|
chili sauce |
|
| 1 tsp |
|
chili powder |
|
| 1 tsp |
|
black pepper |
|
| 1 tsp |
|
ground cumin |
|
| 1 tsp |
|
cayenne pepper |
|
| 1 tsp |
|
Tabasco sauce |
|
| 1/2 tsp |
|
salt |
|
|
|
sliced onions, for garnish |
|
|
|
| |
| 1 |
Clean and rinse beans, and pick through carefully. |
| 2 |
Soak overnight in cold water to cover well.(not really necessary... just figure to simmer at least 3 hrs if not pre-soaked.) |
| 3 |
Drain beans and place all ingredients, except salt into a 4 quart pot and bring to a boil. |
| 4 |
Reduce heat to simmer. |
| 5 |
Cover and cook about 90 minutes, or until beans are tender. |
| 6 |
Add salt to taste and garnish with sliced onion. |
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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