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Ingredients
  • 2 cups dry pinto beans
  • enough cold water to cover the beans
  • 1 quart of reduced sodium vegetable broth
  • ½ cup water
  • 1 large onion, chopped
  • 3 garlic cloves, minced or 2 tsp of garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp salt
  • a few drops of liquid smoke
  • ground pepper to taste
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