------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      Title: Pinto Beans
 Categories: Beans Meats Mexican Side dish Vegetables 
   Servings:  8
 
       4 c  Water 
       2 c  Pinto Or Black Beans; 1 lb 
     1/2 c  Onion; Chopped, 1 Md 
     1/4 c  Vegetable Oil 
       1 ts Salt 
       1 ts Cumin Seed 
       2 ea Cloves Garlic; Crushed 
       1 ea Bacon; Slice 
 
   Mix the water, beans, and onion in a 4-quart Dutch oven.  Cover and heat
   to boiling.  Boil 2 minutes and remove from the heat; let stand for 1
   hour.  Add just enough water to the beans to cover.  Stir in the remaining
   ingredients and heat to boiling.  Cover and reduce the heat.  Boil gently,
   stirring occasionally, until the beans are very tender, about 2 hours,
   (add water during the cooking time if necessary); drain the beans.  Beans
   can be covered and refrigerated up to 10 days.
  
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