Pinto Beans

• 4 cups dry Pinto Beans – soaked overnight
• 1/2 cup Chicken Fat
• 1 cup Yellow Onion – diced
• 1/2 tbsp dried Thyme Leaves
• 1 tbsp Garlic – chopped
• 1/2 tsp Ground White Pepper
• 1/2 tbsp Ground Mustard
• 1 quart Chicken Stock
• 1 tbsp Salt

Melt chicken fat in a saucepot and sweat onions until golden. Add thyme, garlic, pepper and mustard and continue to cook on medium heat until fragrant. Add stock and beans and simmer on medium-low heat until tender, about 30-45 minutes. Taste beans and adjust seasoning with up to 1 tablespoon of salt.

Serves – 4

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.