1 pound dried pinto beans
5 cups water
1 medium onion, peeled and diced
1 teaspoon salt
Rinse beans and clean debris. Place beans and onion in a large pot with the water. Cover and simmer over low heat for at least 2 1/2 hours. Or use a slow cooker such as a crock pot for overnight cooking. Note: Do not soak beans prior to cooking. Add salt when the beans are done cooking.
10 servings Serving Size: 2/3 cup Exchanges: Starch/bread 2 Per Serving: Cal 161 Fat 0.6 (gm) Na 219 (mg) Fiber 9.1 (gm) Pro 10 (gm) Cho 30 (gm) K 634 (mg) Chol 0 (mg)
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