1 lb. dry pinto, navy or kidney beans
1 1/2 c. onion, chopped
2 cloves garlic, minced
1/2 c. shortening or oil
Salt to taste

Wash, sort and soak beans; cook until tender. Drain beans and reserve 3/4 cup liquid. In large frying pan, cook onion and garlic in drippings until tender but not browned, about 5 minutes. Combine all ingredients and puree in blender, food mill or food processor. Cook over low heat for 10 minutes, stirring frequently. Salt to taste. Serve in taco shells or flour tortillas with grated cheese, shredded lettuce, tomatoes or sliced olives. Top with hot sauce or sour cream if desired. Yield: 4 cups.