How I cook pinto beans (also posted in comments on “Mistakes – I’ve made a few” at Accordingtohoyt.com) This is for 1/2 pound of beans. Just scale up the spices for a larger batch. The basis for this recipe is from F Cabeza de Baca’s The Good Life.
Wash and soak 1/2 bag of beans over night. Drain. Brown 1-2 T. flour in an equal amount of fat (butter, Crisco, lard) or saute some salt pork. Add the beans and cook for 3-5 minutes. Add garlic to taste (I like a heaping tablespoon, but you may prefer less). Add 4 c beef broth and enough water to cover the beans (if necessary); bring to a boil. Add powdered chilis (or a little chile powder), and if you like, oregano and/or cumin. Reduce heat and cook 4-6 hours on low, stirring once an hour or so. Add water if necessary. If you like firmer beans, use less water, more if you want them soupy. Serve with any of the following: cheese, tortillas, potatoes, fried or scrambled eggs, green chile, red chile, yes, salsa, chile rellenos, whatever you so desire. Serves 3-8 depending on how used and portion size.