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Dagar’s of Austin has been catering large parties for over 40 years. The company started as a barbecue business but branched out to serve just about anything anybody wants. These folks still serve lots of barbecue, though, especially during an annual June trail ride. This bean recipe serves 100, but you can cut it down if you don’t have a horde to feed.

10 pounds dry pinto beans
6 tablespoons salt
1/4 cup chopped bell pepper
1 jalapeño pepper
6 tablespoons ground cumin
6 tablespoons chili powder
6 tablespoons granulated garlic
6 tablespoons paprika
4 tablespoons black pepper

Rinse beans and soak overnight in cold water. Drain, rinse, and transfer to a very large pot, then cover with fresh water. Add salt, bell pepper, and jalapeño pepper, and boil for 2 hours.

Stir in remaining ingredients and turn heat down halfway. Simmer for 3 to 4 hours, stirring so beans don’t stick and adding water if necessary.

(Note: Dagar’s says this recipe results in a thick, rich gravy. If you want to dress the beans up a little or make a meal out of them, add a 1-gallon can of crushed tomatoes and 5 pounds of cooked ground hamburger meat.)

Serves 100

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