10 pounds pinto beans
5 pounds bacon - cut into small pieces
3 pounds onions - chopped (Smart and Final)
5 bell peppers - chopped
½ cup garlic - chopped (Store bought jar)
1 15oz. bottle Lea & Perrin
1 cup cumin
1/4 cup chili powder
6 bay leaves
1/3 cup kosher salt
1/8 cup black pepper
Soak beans 12 hours - drain off water
Add half the cumin and the rest of the ingredients to a pot
Cover with water plus three inches
Boil three hours then add remaining cumin
Cool a few hours and server or refrigerate (I like to make them a day ahead of time)
