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4 cups dry Pinto Beans – soaked overnight

1/2 cup Chicken Fat

1 cup Yellow Onion - diced

1/2 tbsp dried Thyme Leaves

1 tbsp Garlic - chopped

1/2 tsp Ground White Pepper

1/2 tbsp Ground Mustard

1 quart Chicken Stock

1 tbsp Salt


Melt chicken fat in a saucepot and sweat onions until golden. Add thyme, garlic, pepper and mustard and continue to cook on medium heat until fragrant. Add stock and beans and simmer on medium-low heat until tender, about 30-45 minutes. Taste beans and adjust seasoning with up to 1 tablespoon of salt.

Serves – 4


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