Recipe - Pinto Beans

4 cup Water
2 cup Pinto Or Black Beans; 1 lb
One half cup Onion; Chopped, 1 Md
One fourth cup Vegetable Oil
1 teaspoon Salt
1 teaspoon Cumin Seed
2 Cloves Garlic; Crushed
1 Bacon; Slice

Mix the water, beans, and onion in a 4quart Dutch oven. Cover and heat to
boiling. Boil 2 minutes and remove from the heat; let stand for 1 hour.
Add just enough water to the beans to cover. Stir in the remaining
ingredients and heat to boiling. Cover and reduce the heat. Boil gently,
stirring occasionally, until the beans are very tender, about 2 hours, (add
water during the cooking time if necessary); drain the beans. Beans can be
covered and refrigerated up to 10 days.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip