1 pound pinto beans
8 cups boiling water
1 teaspoon garlic salt
1 teaspoon onion salt
1/4 teaspoon thyme
1/4 teaspoon marjoram
10 1/2 ounces beef broth
16 ounces canned tomatoes
1 5/8 ounces chili seasoning mix (1-5/8 oz package)
1 cup hot water
Servings: 5
1. Rinse, sort and soak beans overnight. Drain and empty them into a large pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover and simmer until beans are tender, about 3 hours. (Don't let beans boil dry; add hot water as needed.)
2. Spoon out 3 cups of cooked beans to use another day in another way. Mash remaining beans with their liquid. Add remaining ingredients. Heat 10 minutes to blend flavors.
8 cups boiling water
1 teaspoon garlic salt
1 teaspoon onion salt
1/4 teaspoon thyme
1/4 teaspoon marjoram
10 1/2 ounces beef broth
16 ounces canned tomatoes
1 5/8 ounces chili seasoning mix (1-5/8 oz package)
1 cup hot water
Servings: 5
1. Rinse, sort and soak beans overnight. Drain and empty them into a large pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover and simmer until beans are tender, about 3 hours. (Don't let beans boil dry; add hot water as needed.)
2. Spoon out 3 cups of cooked beans to use another day in another way. Mash remaining beans with their liquid. Add remaining ingredients. Heat 10 minutes to blend flavors.