2 cups pinto beans, washed and sorted
1/2 tsp. salt (check for taste when cooked)
1 (12 oz.) can evaporated milk
water (enough to cover plus 1 1/2 inches over beans)

Cook washed beans and salt in water, simmering until tender, about 3 hours, add water to keep beans covered, when necessary.

When tender, drain in colander, and using food processor, puree in amounts that work well in your processor, adding evaporated milk through hole in top, checking consistency - should be very smooth.

Note: May add salt if needed to suit individual taste.

Submitted by: Christine Stevens