2 5/8 c. dry pinto or other red bean
8 c. water
1 chopped onion
1 3/4 tsp. salt or less
3/8 tsp. cumin
3/8 tsp. garlic powder
3/8 tsp. tarragon

Bring beans and water to a boil in covered saucepan. Remove from heat. Let stand one hour. Return beans to a boil; reduce to medium heat and simmer covered for 2 hours or until almost tender.

Add onion, salt and seasonings. Simmer 30 minutes longer. Delicious like this or mash for enchiladas and other re-fried bean dishes.