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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Barger Estate in Mckinney, Texas in 1997.

Ingredients Edit

Directions Edit

  1. Sauté onions, cumin, parsley, garlic and paprika in vegetable stock in large stock pot.
  2. Add pinto beans, tomato, achiote and hot sauce then simmer for 1 hour then add rice and let stand for 1 hour before serving.

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