Dutch Oven Pinto Beans

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Dutch Oven Pinto Beans

 

2 1/2 cups pound dry pinto beans

1 onion, chopped

2 cups vegetable broth

2 cups water

2 cloves garlic, minced

1 1/2 teaspoons salt

 

In a Dutch oven combine beans and 6 cups water. Bring

to boiling. Reduce heat; simmer 2 minutes. Remove from

heat. cover; let stand 1 hour. (Or soak beans in water

overnight in a covered pan.) Drain.

In same Dutch oven combine drained beans, chopped

onion, 2 cups water, and 2 cups broth. Bring to

boiling. Cover and simmer 2 hours or till beans are

very tender.

For Refried Beans: In a large heavy skillet heat 1/4

cup veg. oil; add beans with liquid, garlic and salt.

Using a potato masher or fork, mash beans completely.

Cook, uncovered, for 10 to 15 minutes or till thick,

stirring often.

Makes 6 to 8 side servings or about 6 cups.

 

 

 

 

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