Recipe: Indian-Style Pinto Beans

INDIAN-STYLE PINTO BEANS

1 pound dried pinto beans
3 quarts water
1/2 pound bacon, cut into pieces
1 medium yellow onion, finely chopped
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons dried red chile powder

Wash the beans thoroughly, removing any stones or bad beans. Soak overnight in cold water, changing the water at least once.

WHEN READY TO COOK:
Cook the bacon for a few minutes, add onion and cook until transparent.

Put the beans into a large pot with the bacon and onion, cover with water and simmer, covered, for four hours or until beans start to soften.

Add garlic salt, salt, pepper, and chile powder, and cook for 30 minutes. Serve hot.

Servings: 6-8
From: New Mexico Cook Book
Source: Best of the Best from New Mexico by Gwen McKee, Barbara Moseley, and Tupper England