Recipe from Cassen S.
- 2 lbs bag dry pinto beans
- 1 large onion
- 5-10 garlic cloves
- 1 can rotel tomatoes
- chili powder
~Add coarsley chopped onions, garlic cloves (finely chopped) & rotel to beans.
~After bringing to a boil again cook on low to med heat approx 3 hours. Check frequently to be sure there is enough water. If not add as needed.
~When beans are tender add lots of salt & small amount of chili powder. Don't add salt until beans are completley cooked & ready to eat.
*We add shredded cheese to this & it was great! We also had alot so we froze some of it.