Lunch: Baked Beans

Ingredients

1 pound dried pinto beans
8 ounces bacon ends
2 tablespoons chili powder
Kosher salt

Instructions

In a heavy stockpot, combine the beans, bacon ends and 4 cups cold water. Bring the water to a boil, then reduce the flame to low and cook until the beans are tender, about 5 hours, adding water if needed so the beans don't dry out. Add the chili powder and season with salt.
Notes
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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