| Cover pinto beans in
water and soak over night. Drain, place in large cooking pot and add
fresh water to cover. Add bacon, pepper, chili powder and
garlic. Bring to a boil, reduce heat, cover and simmer for about 3
hours. In a
large skillet, sauté onion in butter until tender. Add tomatoes,
parsley, cumin, marjoram and salt. Simmer over low heat for about 45
minutes to blend flavors.
When beans are
tender, drain off any remaining water. Add tomato mixture to the
beans and simmer an additional 20 minutes, stirring occasionally. |
