 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
This recipe is served at all of our barbecues. It seems most people who live here like spicy flavorful food, and this fits the bill just right. Ingredients:
1 package (16 ounces) dried pinto beans |
1 quart water |
1 can (6 ounces) tomato paste |
1/2 cup chopped onion |
1 garlic clove, minced |
1 to 2 tablespoons chili powder |
2 to 3 teaspoons crushed red pepper flakes |
1 teaspoon salt |
1 teaspoon ground cumin |
1/2 teaspoon dried marjoram |
Directions:
1. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain, discarding liquid. Return beans to pan; add 1 qt. water. Bring to boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours longer. Yield: 6-8 servings.
|
|