I would like to share with you a gift -- a Texas-style gift -- this is absolutely the best damn Pinto bean, or red bean and rice, recipe I have ever...ever... had in my life. Even better the next day, then the next...then the next... Little bit or work goes into it, but definitely worth it. Goes fantastically with a Yuengling, Shiner Bock, Blue Moon, Bourbon and Coke, whatever. I found it in a retro Mexican cook book (honest to God) AND the most amazing thing is...IT IS PRACTICALLY FARTLESS. Test me on this, Surf Reporters. Just in time for the holidays.

Beer Drinkers Bean Pot...
3 cups dried Pinto or Red Beans (don't soak, just rinse well)
2tbsp Chili Powder
1 tsp ground pepper
1/2 tsp Paprika
1tbs Garlic Salt
1 tsp Cumin Powder
1/2 tsp red pepper flakes
1/2 cup Molasses (important)
2 diced white or yellow onions, mixed with 1tsp brown sugar and sauted until carmelized (barely browned) -- or buy pre-chopped onions in freezer section at store, just rinse well.
1 bottle of DARK beer (I use Shiner Bock)
1 box or 2 cans of Chicken Stock
4-6 cups water
1 package of smoked sausage or kielbasa sausage, chopped thin, homodiscus style
1/2 cup fresh chopped cilantro thrown in at last minute (Optional)

Just mix everything into a large pot, cook on low heat on stove 4-5 hours, stirring every 30 minutes or so, or CROCK POT. You will have a very rich, gravylike pot of killer, ALMOST FARTLESS, beans.

Prepare 2 cups of minute rice to add to beans or just serve beans over it.

You can freeze half of this or just graze on it for about 4 or 5 days.

Mucho love and appreciation from Houston, Texas -- yeehaw! Happy Birthday!!!!!!!!!!!!!!!