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6 cups dried pinto beans (~3 pounds)
10 cups water
3 large onions, chopped
2 cloves garlic, minced or 1 tsp. garlic powder
2 Tblsp butter, optional
2 Tblsp salt
1/2 tsp. pepper
Wash and sort beans. in a large pot or Dutch oven, combine beans and enough water to cover. Bring to a boil. boil 2 minutes. remove from heat, cover and let stand one hour.
Drain and discard soaking water from beans. rinse beans and return to cooking pot. add 10 cups water, onions, garlic, butter, salt and pepper. Bring to a boil. reduce heat and simmer about 2 hr. or until beans are tender. cool. makes about 14 cups.
To Freeze; use within 6 months. Package in 3 cup amounts for use in South of the Border Vegetarian Bake. For a side dish, package in family sized amounts. I use 2 cups as my guideline.