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Terry's Texas Pinto Beans

Reviewed: Mar. 12, 2013
When I looked at the simplicity of this recipe, I was really skeptical. It looked too easy to be good. I was wrong—this recipe is fantastic. I changed a few things, mainly using a pressure cooker because I hate waiting hours for beans to cook. I put all the ingredients into the pressure cooker with an extra 16 ounces of broth, and cooked under pressure for 30 minutes. (Instead of 1 tsp cumin, I used 3 teaspoons cumin seeds.) I then simmered it for another hour and added 2 tablespoons of maple syrup, while the broth cooked down.
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