Cowboy Pintos

We start by dry toasting freshly ground spices. Then we add soaked pintos, a splash of black coffee, and cover with water to start the cooking process. They simmer away until the ‘gravy’ is nice and thick, then they get packed up in pints and sent to you where you are free to eat in a big bowl on their own, use as a side dish, make breakfast burritos, or sprinkle over nachos. One pint serves 1-2 for lunch or supper, 3-4 as a side.