2 cups (1 pound) dry pinto beans or 7 cups (60 ounces) cooked beans
½ pound bacon slices, chopped
½ whole onion, chopped
½ cup dark brown sugar
½ cup ketchup/catsup
½ teaspoon crushed red pepper flakes (optional)
2 cloves garlic, peeled and pressed
1 tablespoon dry mustard
½ teaspoon salt
1 teaspoon black pepper
1 whole sweet red or green bell pepper, seeds removed, diced
Directions for cooking beans:
Rinse beans under cold water.
Remove any foreign objects and beans that float.
Place beans in heavy large Dutch oven or heavy stock pot.
Add enough cold water to cover beans by 3 inches.
Boil 2 minutes. Remove from heat.
Cover and let stand 1 hour.
Return beans to Dutch oven or stock pot.
Add enough cold water or broth (vegetable or chicken) to cover by 2 inches.
Bring to boil. Reduce heat to medium.
Simmer until beans are tender. Do not allow beans to go dry. Liquid will thicken.
Cook for 3 hours. Check every half hour to be certain liquid is adequate. Check at 2 ½ hours and every half hour thereafter until beans are cooked thoroughly.
Directions for main dish:
In a skillet, saute the bacon until slightly crisp.
Add the onions to the pot and cook until just changing from translucent to golden brown.
Drain bacon fat.
Add the beans, brown sugar, ketchup, dry mustard, crushed red pepper flakes, salt, pepper and garlic.
Reduce the heat to a simmer.
Add red pepper.
When hot, remove from heat and serve.