Family Pinto Beans

Pinto Beans were a staple in our house when we were growing up. My Dad always made the beans. Unfortunately none of us kids took the time to write down the recipe. I have taken what I can remember him telling me, and what I have learned over the years in trial and error. When he was alive, I would always have him taste my beans, and give me his advice. He always gave me honest helpful advice. Then he always asked did you add the secrete ingredient?? - Which was always a bit of sugar. I hope our children enjoy these beans as much as we all do, and I'm glad to know the recipe is now written down.

2 lbs. Dried Pinto Beans – (make sure you pick through your beans, and pick out the bad looking ones, and any tiny rocks), then rinse really well.
2 Hammocks
12 cups water – Add more as needed
6 Beef Bouillon cubes – crushed or 3 Tablespoon beef paste
¼ cup dried onions
2 tablespoons ground cumin
1 teaspoon oregano
1 tablespoon Johnny’s Seasoning
1 tablespoon McCormick’s Montreal Steak Seasoning
1 tablespoon pepper
2 teaspoon garlic powder
1 Tablespoon sugar

Put all ingredients into a large slow cooker, and cook over night on low.

To serve remove hammocks. I like to let my hammocks cool, and then I remove the bones and the fat, and add the meat back into the beans. This is totally optional.