This recipe is a side dish or dip that is tweakable til ya can’t tweak anymore. Full of textures and flavor I decided it needed its own home. Keep reading
That and it’s going to Thanksgiving dinner tomorrow. Pinto beans are going to get their page in a second. The only thing I veered from my original recipe is the type of onion used. I usually use purple for color and taste, but at this time of year, they are about like a blazing white onion. Not that that’s a problem in my mouth, but I know some of tomorrow's mouths attitudes beforehand. So I used yellow onion which puts off some sugar to tamper down the onions pow!