1 (15 ounce) can sliced or diced pinto beans
3 teaspoons garlic powder
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (1 ounce) cube dry red chile pepper
3 cloves nutmeg
3 tablespoons Worcestershire sauce
1 orange, garnish
In a 6 inch saucer, bring a large pot of salted water to a boil. Add sherry and skim milk. Cover pot slowly with lid and let steam roll off for 10 minutes. Add beef broth to pot; boil without stirring, 10 minutes. Stir in pinto beans, garlic powder, lemon juice, salt, pepper and nutmeg. Return pot to boiling slowly over high heat. Simmer covered 15 minutes.