From The Mystique of Entertaining: Texas Tuxedos to Tacos by Betsy Nozick and Tricia Henry*
2 cups dried pinto beans
Water to cover
1 cup onions, chopped
2 cloves garlic, finely chopped
¼ cup oil
1 14-½ oz. cans chopped tomatoes
2 tsp. dry mustard
2 T. Worcestershire
2 tsp. chili powder
¼ tsp. pepper
1 tsp. oregano
¼ tsp. ground ginger
1 T. molasses
Dash of hot pepper sauce
1 tsp. salt
Soak beans overnight in water. Drain and rinse.
Sauté the beans, onions, and garlic in oil until browned. Add remaining ingredients, except salt, and simmer approximately 2 hours, adding salt the last 30 minutes.
These beans get better by the day! Yields 7 cups.
*Reprinted with permission.
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