• Cooking Time: 6-8
  • Servings:
  • Preparation Time:


  • 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.


Categories: Beans  Side Dish  Stove 

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