What to do with Pinto Beans

Baked Beans
2 cups pinto beans
1 tsp. salt
1 onion, chopped
1/8 lb. bacon, diced, or small handful bacon bits
3/4 cup brown sugar
1/4 cup catsup
1 tsp. dry mustard
1 tbsp. soy sauce
Cover beans with cold water and add salt. Simmer until tender. Drain off all except 1 cup of the water. Add remaining ingredients. Place in greased casserole or bean pot. Top with diced bacon. Bake at 275° for 6 to 8 hours.
Refried Beans (from Pinto Beans)
Desired amount of pinto beans (sorted and rinsed)
1 clove garlic
1 small onion
1 tbsp. shortening or oil
Oregano and salt to taste
Fill a crock pot 1/3 full of pinto beans. Fill with water until 3/4 full. Cook beans until tender (approximately 4 hours on high). Add more water if needed. In a sauce pan, cook garlic and onion in shortening or oil. Mash beans, and add to garlic and onion. Add oregano and salt to taste. Can be frozen.

Pinto Bean Pie
1/2 cup granulated sugar
1 cup brown sugar, packed
2 eggs, beaten
1 stick (1/2 cup) butter, softened
1 heaping cup pinto beans, cooked, mashed
1 unbaked 9-inch pie shell
whipped cream, whipped topping, or ice cream
Beat granulated sugar, brown sugar, eggs, and butter until creamy. Add pinto beans and blend well. Pour into unbaked pie shell and bake at 375° for 20 minutes. Reduce heat to 350° and bake an additional 25 minutes or until a knife inserted in center comes out clean. Serve with whipped cream, whipped topping, or ice cream.


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