We eat pinto beans at our house about once a month. I serve them with Mexican cornbread, fish, tacos, enchiladas, etc. I also make refried beans out of them to use in veggie tostadas. That recipe will come tomorrow! One pot usually serves us for two meals, so we're really getting our money's worth when I cook them.
Ingredients: one package dry pinto beans onion powder garlic powder cumin chili powder Tony Chachere's creole seasoning salt pepper
Directions: Rinse your beans in a colander. Put the beans in a large pot and cover them with water. Add all of the seasonings liberally. I never measure the amount, because while they're cooking, I add more. They soak up a lot of water and seasoning, so plan to watch them fairly closely. Cook on medium-high for about four hours. Add seasonings and water to cover them as needed.
Living in small town Oklahoma, I am married to the sweetest man you will ever meet. We have five young children, so I would now consider myself a professional juggler. I'm a wannabe crafter, cook, baker, and gardener. Some might call me crunchy. I'm okay with it.