Homemade Pinto Beans
2 cups dry Pinto Beans
8 cups Water
2 cloves Garlic, peeled
1/2 small White Onion, peeled but root intact
2 slices Bacon (optional)
Salt to taste
Measure two cups dry beans and spread them out on a clean, dry surface. Pick over beans making sure to remove any broken, shriveled or black ones and pebbles. Place beans in a colander and rinse.
Place beans, water, garlic, onion and bacon in a large pot with a lid. Bring to a boil on medium-high. Reduce to a gentle simmer on low heat and cover. Cook for 2½ hours, checking water level to ensure the beans are not dried out. If needed, add more very hot water to the pot.
Remove the whole onion. Salt to taste and simmer for another 30 minutes, until beans are fully tender. Enjoy with fresh tortillas! Beans may be stored in the refrigerator for a week or frozen for up to six months.