Place the Beans in a large pot and cover with the water. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until tender. Add more water if needed to keep the beans covered.
While the beans are simmering, heat the vegetable oil in a skillet over medium heat.
Add the chopped onion to the skillet and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the salt, pepper, chili powder, and brown sugar to the skillet and stir to combine.
Pour the Flavoring mixture into the pot with the cooked Beans. Stir well.
If using, add the bacon grease. Continue to simmer for another 30 minutes to allow the flavors to meld.
Serve hot.
Ingredients
6
1283pound dry pinto beans
81920cups water
114tablespoon vegetable oil
1/27.5cup chopped onion
22cloves garlic-minced
115teaspoon salt
1/27.5teaspoon black pepper
1/460teaspoon chili powder
115teaspoon brown sugar
115teaspoon bacon grease (optional)
Equipment
Large pot
Skillet
Measuring cups and spoons
Instructions
Rinse the Beans thoroughly.
Place the Beans in a large pot and cover with the water. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until tender. Add more water if needed to keep the beans covered.
While the beans are simmering, heat the vegetable oil in a skillet over medium heat.
Add the chopped onion to the skillet and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the salt, pepper, chili powder, and brown sugar to the skillet and stir to combine.
Pour the Flavoring mixture into the pot with the cooked Beans. Stir well.
If using, add the bacon grease. Continue to simmer for another 30 minutes to allow the flavors to meld.
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