1 lb. pinto beans
Water
Salt
Salsa (spicy hot) e.g. Pace Orimian Grocery
Ground Fenvgreek (from Whole Foods)
Shortening or meat fat

(Prepare well in advance). Soak pinto beans overnight in plenty of water. Drain and put in large sauce pan. Cover well with water. Add 1/2 tablespoon salt, 3 tablespoon salsa, 1 tablespoon Fenvgreek powder and 1 tablespoon shortening or fat. Bring to boil uncovered. Cover with splatter screen and simmer for at least 4 hours. Adding water to keep covered with liquid. Cook until liquid turns brown and creamy. Adjust seasonings to taste. Can be taken off the heat, covered and reheated when meal is ready. Will keep for 1 week in refrigerator.