THE RELUCTANT GOURMET COOKING COMMUNITY

[LADawg]

Danny Gauldin owned, and may still own, a Dairy Queen in Carlsbad, NM. Since he was “Grandfathered” in, as long as he served their ice cream he could serve any other food. He served Bar-B-
Que, and that was his main business. Dairy Queen changed their policies and he is not longer operates as a Dairy Queen. Being located in New Mexico, and since that state produces more Pinto Beans than any other he just had to offer Pinto Beans on his menu. Over the years Danny has sold several thousand pounds of these.

DANNY'S PINTO BEANS

1 1/2 Cups Dry Pinto Beans
2 Tablespoons Sugar
3 Strips Bacon
3 Teaspoons Salt
1/2 Medium Onion Chopped

Wash and sort beans. Cover with water and soak overnight. Drain and place beans in a large sauce pan or Dutch Oven. Cover with Water to where it is about 3/4 inch above the beans. Add other ingredients except the salt. (Salt will make the beans tough and should be added one hour before the beans are done.) Bring to a low boil and cook over low heat for 3 1/2 to 4 1/2 hours. Check from time to time to see if more water is needed. If it is, always add boiling water, never cold. The beans should be fork tender.
To add a little zip to the beans you might try adding a little chopped green chilies, garlic and/or chili powder.