Donnie: Here is the recipe for beans from County Line restaurant. I'm not sure how I got this -- I think maybe I copied it from a card on the table at the Austin location which by the way has awesome Texas BBQ, all-you-can-eat deals, and a great outdoor deck on Lake Austin, which excuse me seems like a river and not a lake, but whatever. Here is what I copied, before my changes to make it vegetarian. 1 pound dry pinto beans 1/2 cup diced onions 1 tablespoon salt 1 teaspoon black pepper 1 tablespoon brown sugar 2 tablespoons chili powder 1/2 teaspoon garlic powder 1/4 teaspoon celery salt 1/2 cup chopped bacon Cover beans and all ingredients with three inches of water. Cook until tender. Add water as needed. My changes are I cook the beans in a pressure cooker because it's a lot quicker. I add 1/2 cup of bell pepper. I don't put any of the salty ingredients in until after the beans are cooked because salt supposedly makes the beans take longer to soften. I replace the bacon with 1/2 cup of bottled BBQ sauce, the more Texas-y (less sugar-y), the better. In a pressure cooker, sautee onions, bell pepper, black pepper, and garlic powder over high heat for a minute or two, until the onions are soft. Add dry beans, brown sugar, and water to cover by 1 inch. Lock the lid in place and bring to high pressure, reduce heat and let cook at high pressure for 21 minutes. Quick-release the pressure, add the salt, celery salt, and chili powder and let simmer until the beans soften and thicken, 10-30 minutes. Add water as needed. Add the BBQ sauce and serve.