Cookbook:South Texan Pinto Beans

| Texas Cuisine | Tex-Mex Cuisine

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.