Title: Pinto beans
 Categories: Vegetables, Meats, Mexican, Side dishes
      Yield: 8 Servings
 
      4 c  Water
      2 c  Pinto Or Black Beans; 1 lb
    1/2 c  Onion; Chopped, 1 Md
    1/4 c  Vegetable Oil
      1 ts Salt
      1 ts Cumin Seed
      2    Cloves Garlic; Crushed
      1    Bacon; Slice
 
  Mix the water, beans, and onion in a 4-quart Dutch oven.  Cover and
  heat to boiling.  Boil 2 minutes and remove from the heat; let stand
  for 1 hour. Add just enough water to the beans to cover.  Stir in the
  remaining ingredients and heat to boiling.  Cover and reduce the
  heat. Boil gently, stirring occasionally, until the beans are very
  tender, about 2 hours, (add water during the cooking time if
  necessary); drain the beans. Beans can be covered and refrigerated up
  to 10 days.