kettle. Add water and remaining ingredients (except salt, which should be added 30 minutes before beans are done). Cover and simmer for 5 to 6 hours. Check liquid level occasionally and add more water (add boiling water, never cold) as needed to keep beans covered. Jo, these e are as good as pinto beans can get for the general palate, but can be spiced up by adding more garlic and/or chili powder. This recipe works especially well in a crockpot. If cooked in a crockpot, you will need 1 qt of water and cook them on the low setting. It also may take a little longer than the 5 to 6 hours. The next time you are having a cookout give these a try and let me now what you think. Wendell in Jackson, Ms.