Dutch Oven Pinto Beans
Ingredients
1 pound dry pinto beans (2-1/2 cups)
1 onion, chopped
2 cups chicken broth
2 cups water
2 cloves garlic, minced
1-1/2 teaspoons salt
Instructions
In a Dutch oven combine beans and 6 cups water. Bring to boiling. Reduce heat; simmer 2 minutes. Remove from heat. cover; let stand 1 hour. (Or soak beans in water overnight in a covered pan.) Drain.
In same Dutch oven combine drained beans, chopped onion, 2 cups water, and 2 cups chicken broth. Bring to boiling. Cover and simmer 2 hours or till beans are very tender.
For Refried Beans:
In a large heavy skillet melt 1/4 cup bacon drippings or lard; add beans with liquid, garlic and salt. Using a potato masher or fork, mash beans completely. Cook, uncovered, for 10 to 15 minutes or till thick, stirring often.
Yield: 6 to 8 side servings or about 6 cups
Credits
Shared by: Peggy, Home Cooking Guide
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