This protein-rich dish was a staple in American West for fireside meals that kept cowboys full for long rides.
Chuckwagon Beans
16 oz. dry pinto beans
9 cups water
2 large chopped onions
2 tsps. salt
1/2 tsp. oregano
1/2 tsp. garlic powder, or 2 cloves sliced garlic
1/4 tsp. pepper
1 Tbsp. brown sugar or molasses
Wash the beans and boil them in six cups of water for five minutes, then turn the heat off and let them sit for an hour. Add three more cups of water and bring to a boil again, then add the rest of the ingredients — saving the sugar or molasses for last and adding more if you have a sweeter tooth. Let it cook for another hour and a half to two hours before serving. Beans should be tender, but not mushy.
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