BEST PINTO BEANS

BEST PINTO BEANS 1 lb dry pinto beans 6 cups water 3 slices thick cut bacon, cut into 1½-inch pieces 2 cups low sodium chicken stock, plus additional as needed ¼ cup grated or minced sweet onion 1 bay leaf 2 sprigs fresh thyme 2 tsp dark chili powder 1½ tsp garlic salt 1 tsp black pepper ½ tsp ground cumin ½ tsp crushed red pepper flakes (optional) Rinse and pick over the dry beans removing any debris. Place into a large bowl and cover with enough water to allow 2-inches over the beans. Soak overnight or for 4-6 hours. To cook: Drain the beans and place into a 6 quart dutch oven or similar size pot with bacon. Cover with 6 cups water or enough water to have at least 1-inch over the beans. Bring to a boil then cover. Lower the heat to just above medium. Adjust so there's enough heat to cook rather vigorously for 45 minutes. Check periodically and do not let cook dry. Uncover and add the chicken stock, onion, bay leaf and thyme. Cover and lower the heat to medium-low. continuing to cook for 1½ hours. (Check periodically and add additional stock, if needed) After 1½ hours add the chili powder, garlic salt, pepper, cumin and crushed red pepper flakes. Mix well. Cover and cook for another 30-45 minutes over medium-medium low or until the beans are soft and creamy and the liquid has thickened. Taste and adjust salt and pepper to your taste. Once cooked, allow to stand for 30 minutes. The sauce will continue to thicken while it sits. Serve with cornbread, diced onion and chow chow, if desired. NOTES To thicken the beans further, remove ½ cup and mash, then mix back into the pot.