1 lb. pinto beans, uncooked
3/4 stick butter
1 tsp. salt
1 tbsp. sugar

Sort and wash beans. Put in hot water and let set until cool. Pour off water, cover with cold water and put in refrigerator for 2 to 5 days. Drain water off and put in pot to cook. To beans, add butter, salt and sugar. Cover beans with hot water and cook on low heat for 2 hours. Stir occasionally to make thick soup.