Bunker Beans

Not sure I have picture of this deliciousness, but seeing that I am frequently asked by a certain sister for the how-to on making them, I figured I'd put them here for her as well as anyone else to always be able to find them.

2 c. pinto beans

1 tsp. garlic powder

1 1/2 tsp. salt

pepper

dried onion flakes, enough to cover the beans

salt pork or ham bone

Put all ingredients in a crockpot and fill about halfway with water.  Place on low for 8-10 hours.  They're wonderful just like this, but to take it one step further for yummy refried beans, drain most of the liquid, put in a big pan with a stick of butter, bring to a boil on medium-medium high and mash to your likeness.  Don't cook them too long or they will be dry.  They should look runny but thicken up if left alone a few minutes.  If you use unsalted butter, add a couple of pinches of salt to the beans. So so good.

The longer they cook, the yummier they are!  If you must put them on high, it'll take about 5-6 hours.

Salt pork can be found by the hams in the meat section (usually).  It comes in a 1 lb. package and you'll only need 1/4 of it per batch.  We are fortunate enough to live near Honey Baked ham, where we buy one of their soup bones, take whatever meat we can off it for another meal, and use their yummy bones to flavor it.  You'll end up with little bits of ham in there, too, if you go that route.  I've never used a ham bone from the grocery store, though, so if that's what you use, let me know how it turns out.