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1 small onion -- quartered
1 quart water
chopped rib tips or brisket end
Rinse and clean a quantity of dried pinto beans.
Cover with water, add a quartered red onion, and simmer until done.
Drain, then add more minced onion, molasses, cumin, and barbeque sauce.
Toss in some chopped rib tips or brisket end, and heat in a slow oven for an hour or so.
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