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FRIJOLES MEXICANOS (MEXICAN BEANS) 
1 lb. dry pinto beans
7 c. water
1/4 tsp. cumin
2 garlic cloves, minced
3 tbsp. bacon fat
1 tsp. salt
1/2 lg. onions, minced

Wash beans, removing any loose skins or shriveled beans. Put beans in a large pot. Add water, cumin, and garlic. Cook over low heat for 1 1/2 hours. Add bacon fat, salt, and onion, and continue cooking until beans are tender, approximately 1 1/2 hours more. Add more water if beans get too dry. They should be "soupy." Stir occasionally to keep them from sticking to the pan. Do not over cook them.
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