- 1 1/2 pounds dried pinto beans
- 1 medium onion, chopped
- 1 1/2 cloves garlic, minced
- 3 tablespoons chili powder
- 2 teaspoons salt
- 1/8 teaspoon pepper
How to Make It
Sort and wash beans; place in a large Dutch oven. Add water to cover 2 inches above beans; soak overnight. Drain beans; add water to cover. Add remaining ingredients; stir well.
Cover, and bring to a boil; reduce heat. Simmer two hours or until beans are tender, stirring occasionally. Add water, if necessary, to prevent beans from sticking.