Source: Gilbert Abarca, Jolly Bean Pot, Adelanto, California
2 pounds dry pinto beans
4 ounces canola oil
8 ounces diced yellow onions
1 ounce granulated garlic
2 ounces bacon bits
1 tablespoon parsley flakes
1 tablespoon paprika
1 tablespoon chili powder
1/2 tablespoon ground cumin
1/2 tablespoon ground oregano
2 ounces Braggs nutritional beef flavoring liquid
NOTE:
Braggs is found in health stores.
Boil beans in water until done. Drain and return to pot.
Add 4 ounces of canola oil to beans and mash until smooth and thick. Add all other ingredients and simmer for 30-45 minutes. If using for soup, thin out to medium thickness with water. If using for dip, thicker is better.
Serve with corn chips.
Yield: Makes 15 to 20 6-ounce servings