3 cups dried pinto beans, cleaned
½ c oil
4 cloves garlic, chopped
½ tsp pepper
2 TBLS chili powder
½ pound salt pork diced or 4 slices bacon
1 med onion, quartered
1 TBLS sugar
1. Soak beans in fridge with water to cover overnight
2. Drain next day, cover generously with fresh water and add all other ingredients into a large pot.
3. Boil for 1 ½ hours, skimming top occasionally and adding water as needed to keep beans moist
4. Mash beans slightly and cook for 30 more minutes
Can serve at this point or simmer all day for fullest flavor, adding water when necessary.
Add salt before serving or can freeze.
Serve over brown rice and garnish with onions/salsa/green salad/cornbread, etc.
From the kitchen of Kari Harvey 1995
“God, Open my eyes so I may see You and feel Your presence close to me.”