1 lb. dried pinto beans
6 c. water
1 1/2 tbsp. salt
2 tbsp. bacon grease
1/2 tsp. garlic powder
2 tsp. chili powder

Place beans in lidded pot, add water to 2" over beans. Soak all day or overnight. Drain. Add 1 1/2 tablespoons salt, dissolved in 6 cups water, drop in bacon grease, sprinkle garlic and chili powder on surface of water. (Pressure-cooked beans are most heavenly. Cook 35 minutes after pressure is reached.) For top of stove, simmer with lid on for 2 hours, taste for tenderness. Continue to simmer if needed, or add more water. Baptize beans with ketchup, or eat with cornbread and slaw. Serves 6 to 8.