Ingredients

• 3 c. pinto beans (cleaned and washed)
• 2 garlic cloves chopped
• 1/2 onion chopped
• 2 T. vegetable oil
• water to cover about two inches above beans in a big pot

Directions

1. Bring to a boil, then lower to a simmer and cover to cook for 1 1/2- 2 hours. After the beans are tender and cooked, add 1 1/2 T. salt. (This is the secret to beans that are not tough. The salt is added at the end of the cooking process.) You can also cook them in a crock pot on high for about 5-6 hours. A comfort food for my husband is to have a bowl of these beans freshly made with chopped cheese on top, chopped green onions, chopped tomato, and a hot flour tortilla on the side. You can freeze these beans. They reheat beautifully.

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