Title: Pinto Beans
Categories: Mexican Bean
Yield: 8 Servings
| 4 | c | Water |
| 2 | c | Pinto Or Black Beans; 1 lb |
| 1/2 | c | Onion; Chopped, 1 Md |
| 1/4 | c | Vegetable Oil |
| 1 | ts | Salt |
| 1 | ts | Cumin Seed |
| 2 | | Cloves Garlic; Crushed |
| 1 | | Bacon; Slice |
Mix the water, beans, and onion in a 4-quart Dutch oven. Cover and heat to
boiling. Boil 2 minutes and remove from the heat; let stand for 1 hour.
Add just enough water to the beans to cover. Stir in the remaining
ingredients and heat to boiling. Cover and reduce the heat. Boil gently,
stirring occasionally, until the beans are very tender, about 2 hours, (add
water during the cooking time if necessary); drain the beans. Beans can be
covered and refrigerated up to 10 days.