2 c. dried pinto beans, pink beans or kidney beans, picked over & rinsed
1 onion, chopped
1 bay leaf
3 tbsp. lard or vegetable oil

In large saucepan combine the beans, the onion and the bay leaf and add enough cold water to cover the mixture by 1 1/2 inches. Bring the water to a boil, simmer the beans for 10-15 minutes or until they begin to wrinkle, and stir in 1 tablespoon of the lard. Simmer the beans, covered, for 1 hour to 1 hour and 30 minutes, or until they are tender and add salt to taste. Drain the beans in a sieve set over a large measuring cup. (There should be about 3 cups liquid. If there is too much pour the liquid back into the saucepan and boil it until it is reduced to about 3 cups.)

In a bowl mash 1/2 cup of the beans with the back of a fork until they are smooth and whisk them into the bean liquid.

In large heavy skillet melt the remaining 2 tablespoons lard over moderately high heat and in it saute the remaining beans, stirring, for 5 minutes, or until the moisture is evaporated. Stir the beans into the bean liquid and simmer the mixture, stirring, for 3 minutes. Serves 6.