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Pedro’s Tijuana Beans

Two cups of dried beans. I prefer black (turtle) or pinto beans, although chili, kidney, navy and most other beans work quite well. Eight cups cold water Five medium onions, finely chopped. Eight cloves of garlic, crushed. Three to four tablespoons of sliced, bottled jalapeno peppers, finely chopped. (typically used for nachos, Vlassic and La […]

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