Wash beans and place in a large por or kettle. Add water and remaoining ingredients (except saltt, which should be added 30 minutes before beans are done). Cover and simmer for 5 to 6 hours. * Check liquid level occasionally adding more water as needed (always add boiling water, never cold). These are as good as pinto beans are going to get for the general palate. If you like you can spice them up a bit bly adding more chili powder and garlic. *Note: This recipe works especially well in a crock pot. If you cook in a crockpot then you only need 1 quart of water and you need to cook them on the low setting for 7 hours or so. My first wife (the gal from Cleburne that I live with) likes these over rice. Since there are only 2 of us I only cook about 1/2 pound. I still use about the same amound of the other ingredients. Posted to bbq-digest V5 #443 by Wendell Smith
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|Serving Size: 1 Serving (1676g)|
|Recipe Makes: 1|
|Calories from Fat: 127 (12%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 65mg||20 %|
|Sodium 1207.2mg||42 %|
|Potassium 2840.7mg||75 %|
|Total Carbohydrate 176.6g||52 %|
|Dietary Fiber 47.2g||189 %|
|Sugars, other 129.4g|
|Protein 68.8g||98 %|
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Calories per serving: 1076
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