Beans that Aren't Quite Refries, "Winging It" Style

I love the versatility of pinto beans! These beans may not taste as dramatically flavorful as you'd like when they get done, but add whatever you like. These can be served with rice for buttitoes, side dish, or made into bean dip by adding salse (for texture), sour cream, and sharp cheddar cheese.

• Ready In: 3 hrs 20 mins
• Yields: 7 cups

Ingredients

• 1  lb dried pinto bean, sorted and washed
• 1  lb ground beef (I use hamburger, but pork sausage is fabulous)
• 1  tablespoon  oil (for sauteeing)
• 1  medium onion, chopped
• 1  green bell pepper, chopped
• 2  cloves garlic, minced
• 3  tablespoons parsley
• 2  tablespoons sage
• 2  teaspoons cumin
• 2  teaspoons red pepper flakes
• 1  tablespoon black pepper
• 1⁄2 teaspoon ground mustard

Directions

1. Please read all of these directions before beginning cooking.
2. Sort and rinse beans.
3. *Thisis very important for a pleasant bean-eating experience!
4. Heat oil in a large skillet.
5. Saute onion until brown; add garlic and gound meat.
6. Saute until meat is about half cooked.
7. Put beans, meat mixture, peppers, and spices into a crockpot or medium pot on stove.
8. Add 6 cups of water.
9. If water level drops below top of beans before beans are tender, add more water.
10. A certain temperature must be reached for the beans to cook properly, so don't put the heat at low.
11. Put crock pot on high heat, or pot on med-low heat for 2-3 hours.
12. Beans are done when they are tender.
13. Salt to taste.
14. Never add salt at the beginning as it loses some salty flavor and you'll have to add more at the end anyway.
15. This is where it get fun.
16. Taste your beans, and add anything you want to taste.
17. Remember that to add things at the beginning means that the whole pot will taste like it, and adding things at the end will mean"flavor bursts.
18. "Have fun with adding: grated cheeses, pepper sauce, peppers, fresh chopped tomatoes, etc.
19. If desired, add one peeled potato at the beginning of the cooking process because, as legand has it, it'll absorb all the"flatulating elements" from the beans.
20. After things are to your taste, mash with a potato masher for coarser texture, or add to food processor or blender for much finer texture.
21. I don't"refry them" but you can, by adding lard to a large skillet and frying the beans about 2-3 cups at a time.
22. This adds an"authentic" taste to it.