2 (12 oz.) pkg. pinto beans
3 lg. onions
6 lg. cloves garlic, peeled
3 lg. chili serenes with seeds removed
4 beef bouillon cubes
2 tsp. salt

Rinse beans in colander. Place in very large stock pot with remaining ingredients. Add 18 cups water. Bring to a boil. Reduce heat to slow simmer and cook 3-4 hours or until beans split and are soft. Process solids in blender or food processor using as much cooking liquid as needed to reach desired consistency. Salt to taste. Freezes well.