Cookbook:South Texan Pinto Beans

South Texan Pinto Beans
Category	American recipes
Servings	10
Difficulty

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Ingredients

• 1 lb (450 g) dry pinto beans
• 8 cups water
• 1 ½ tbsp paprika OR ½ tsp each of paprika and pepper
• 1 ½ tbsp granulated or brown sugar
• 1 tbsp salt OR 2 tsp salt and a ham hock
• 1 ½ tbsp chili powder
• ¼ tsp (or more) garlic powder
• 1 ½ tbsp dehydrated onion OR ½ small onion, finely diced
• 1–2 bay leaves
• 5 cups water

Procedure

1. Wash beans carefully and soak overnight in 8 cups of water.
2. Drain and refill with 5 cups of water.
3. Add all the other ingredients.
4. Bring to a boil and simmer at least an hour, or until tender.
5. Remove bay leaves.
6. Do not drain prior to serving, as the liquid is an important aspect of the dish. It can be served using slotted spoon, to allow draining, or with a ladle into small side-dish bowls.