DUTCH OVEN PINTO BEANS
- Cooking Time: 6-8
- 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
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.