2 c Dried pinto beans
6 c Water
1 md Onion — thinly sliced
6 Beef bouillon cubes — or
Chicken 2 ts Dried crushed red chili
Peppers 2 ts Garlic — or to taste
2 oz Lean salt pork — optional
Wash beans and discard any blemished beans. In a heavy 3 to 4 quart saucepan or slow cooker, bring water to a
boil. Drop in beans and cook briskly for 2 minutes. Turn off heat, cover and let soak 1 hour. Add onion, garlic, crushed chilies, bouillon, pork and bring to a boil over high heat. Reduce heat to its lowest setting and simmer tightly covered for 5 1/2 hours or until tender. Add water as necessary. Salt can be added at the end if desired. Goes good with hamburgers or barbecue. Also can be served in bowls with a mound of salsa on top. Recipe By : From: