Chuck Wagon Pinto Beans

My husband doesn't care for beans but he really enjoyed these. Recipe is easy to make and reminded me of cooking a pot of beans over an open fire while camping. You can modify to your personal taste, for example, if you prefer ham flavor rather than ground beef; no salt; add a little more red pepper for more heat; etc. Hope you enjoy the recipe. Recipe is a modified version of a County Line BBQ recipe.

• Ready In: 3 hrs 30 mins
• Serves: 6
• Yields: 3 quarts

Ingredients

• 1  lb dry pinto beans
• 1  medium yellow onion, finely diced
• 1  teaspoon black pepper, ground
• 1  tablespoon brown sugar
• 1  tablespoon Worcestershire sauce
• 2  teaspoons liquid smoke
• 2  teaspoons molasses
• 2  teaspoons chili powder
• 1  teaspoon ground cayenne pepper (optional)
• 1  tablespoon garlic, minced
• 1⁄4 teaspoon celery seed
• 1⁄2 teaspoon salt (optional)
• 1⁄2 cup bacon, chopped (don't leave out adds a specific flavor to the beans. A little more bacon can be added, if desired.)
• 1⁄2 lb sharp cheddar cheese, grated (optional)

Directions

1. Clean beans by rinsing. Place beans in 4 qrt. pan, cover beans with water, bring to a boil and turn off the stove. Soak for one hour. As beans soften and expand, add more water to cover, if needed.
2. While beans are soaking, cook ground beef on stove until browned. Drain grease, remove ground beef from pan and pat with paper towel to absorb any extra grease. Set aside.
3. Drain the bean's soak water (leave the bean residue on bottom of pan) and again, add enough water to fully cover.
4. Add all remaining ingrediants and stir together.
5. Cook on low to medium heat (low, slow boil), stirring every so often, for 2 to 3 hours or until beans are done to your preferred tenderness.
6. Just before serving, add a sprinkle of grated sharp cheddar cheese on top.