1 cup pinto beans
6 cups cold water
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons flour
4 tablespoons butter
1/4 teaspoon saffron
1 cup cream

Soak beans overnight in water to cover. Next morning boil 10 minutes and skim. Add water; cook until soft. Rub through puree sieve. Return to saucepan; reheat. Add salt, pepper and Hour mixed to a paste with half of butter.

Add saffron. Stir until smooth; cook slowly 15 minutes. Add remaining butter and cream.

Makes 6 servings.

Submitted by: Susan Gonzales