Taryn’s Pinto Beans

Beans, beans the magical fruit…

I love beans! I love them so much that I am always searching for the perfect pinto beans recipe. The best thing about a big pot of beans is that it’s not rocket science. Here is my most recent recipe for pinto beans, except I’ve done a little bit of tweaking.

I use a 2 lb bag of pinto beans.

Sort throught the bag of beans and take out all the pebbles and any bean that looks bad.
Put beans in a large sauce pan or stock pot and fill with water about an inch past the beans and boil for five minutes, then reduce heat and simmer for half an hour, adding water as necessary.
Drain water and add beans to crock pot with 8 cups of water. Cut up a medium size onion, a red bell pepper, 4 jalapenos (2 seedless and one with seeds in), six slices of bacon and 4 cloves of garlic. Add about one and a half tablespoon of salt, one tablespoon pepper and a teaspoon of chilipowder. Cook on high for about 6 or 7 hours. When the beans start to look mushy and the sauce starts to thicken they are ready.

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