1 lb. dried pinto beans
1/4 lb. dried black beans
1/2 lb. dried black-eyed peas
1/4 lb. dried red kidney beans
14 cups water
6 cups chopped onions, divided
10 whole cloves garlic, minced
3 bacon slices, cut into 1" pieces
3 chicken bullion cubes
3 Tbsp. chili powder
1 Tbsp. salt
2 tsp. ground black pepper
1/2 to 1 tsp. ground cayenne pepper
Clean and pick debris out of beans and peas.
Combine beans with a couple of pinches of baking soda added to the water to cover 3" above the beans in a large Dutch oven, soak 8 hours. Drain.
Combine beans, 14 cups water, 4 cups chopped onion, garlic and next 6 ingredients. Bring to a boil over high heat. Reduce heat, cover and simmer, stirring occasionally, 1 hour. Add remaining 2 cups chopped onions and cook covered 2 hours or until beans are tender, adding more water as needed.
Makes 12 servings (regular recipe)
I tripled this recipe when I took these to a collage football (Auburn, AL) tailgate party one year and they were gone in no time. I also had a huge grilled BBQ Boston butt roast. There were 5 families in out party and we were asked to bring two items of food for the party.